Broiled Pork Chops With Sun-Dried Tomato & Chipotle

Name: Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 center-cut pork chops, each bone-in 1 inch thick (about 2-1/2 pounds); 3/4 teaspoon kosher salt; fresh ground black pepper; 3/4 cup sun-dried tomato & chipotle pesto sauce (recipe below); Sun-Dried Tomato and Chipotle Pesto; 1 cup cilantro, loosely packed roughly chopped fresh; 1/2 cup sun-dried tomato packed in oil, plus 2 tablespoons of the oil from the jar; 2 medium canned chipotle chiles in adobo or 1 large canned chipotle chile in adobo; 2 teaspoons adobo sauce, from can; 1 teaspoon light brown sugar; 1 small garlic clove, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/8 teaspoon fresh ground black pepper

Servings: persons

4 center-cut pork chops, each bone-in 1 inch thick (about 2-1/2 pounds)
3/4 teaspoon kosher salt
fresh ground black pepper
3/4 cup sun-dried tomato & chipotle pesto sauce (recipe below)
Sun-Dried Tomato and Chipotle Pesto
1 cup cilantro, loosely packed roughly chopped fresh
1/2 cup sun-dried tomato packed in oil, plus 2 tablespoons of the oil from the jar
2 medium canned chipotle chiles in adobo or 1 large canned chipotle chile in adobo
2 teaspoons adobo sauce, from can
1 teaspoon light brown sugar
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

1
To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in a food processor and pulse until finely chopped and pasty.
2
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 should completely cover the pork. Let it sit for 10 minutes.
3
Broil until the pesto darkens and any exposed parts of the pork chops become brown, about 4 minutes. Flip and continue cooking until the pork becomes firm to the touch and registers 145 degrees F on an instant-read thermometer, another 5 to 7 minutes. Transfer the chops to serving plates. If any pesto remains on the pan, scrape it up and top the chops with it.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 center-cut pork chops, each bone-in 1 inch thick (about 2-1/2 pounds), 3/4 teaspoon kosher salt, fresh ground black pepper, 3/4 cup sun-dried tomato & chipotle pesto sauce (recipe below), and more.

Yes, Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions