Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto
- Freshly ground black pepper
- ¾ cup Sun-Dried Tomato & Chipotle Pesto
- ¾ tsp. kosher salt
- 4 bone-in, center-cut pork chops each 1 inch thick (about 2-½ lb. total)
Position an oven rack 6 inches from the broiler element and heat the broiler to high. Set the pork chops on a heavy-duty rimmed baking sheet or broiler pan. Season both sides of the pork chops with the salt and a few grinds black pepper and then cover both sides of the pork with the pesto—it shou...