Take your basic pan seared pork chops and turn up the volume! I call this Farm Market Pesto Pork Chops because almost all of the ingredients used are locally sourced, including the pork.
Don’t skimp here, you’ll want to use bone-in pork chops – the bone provides incredible flavor. You’ll also want a handful of seasonal herbs from the garden or the farm market, like thyme, basil and oregano (or whatever you like). A few pantry staples like flour, onions, olives and red pepper flakes. And wine… because always wine. You’ll need a nice dry white – and we’ll cook with it, too. 😉
Remember the yummy kale pesto we made a few days ago? We’re going to top these pork chops with a nice layer of that garlicky goodness.
These Farm Market Pesto Pork Chops are juicy, tender, and full of spring flavors with a subtle hint of heat, and it presents beautifully when served family style – so bring the piping hot skillet from the burner to the table and let everyone serve themselves.
Be sure to scoop up that flavorful wine mixture, too! Serve with a simple salad or potatoes, rice or pasta, etc.
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Ingredients
- 4-6 bone-in pork chops
- kosher salt
- ground black pepper
- 1 cup flour
- 3 tbsp olive oil
- 6 butter
- 1 small-medium onion, thinly sliced
- 1 tsp red pepper flakes use less, if desired
- 1/4 cup rough chopped olives, plus more if desired ex. Castelvetrano
- 1 cup dry white wine ex: Sauvignon Blanc
- pesto, a light spoonful per pork chop traditional or kale pesto (nut free) on blog
- Handful fresh herbs (basil, thyme, oregano), roughly chopped
Instructions
- Use a paper towel to pat the pork chops dry and season each side with salt and pepper. Dredge the pork chops in flour, shake off the excess and set aside.
- In a large skillet, heat the oil and only 3 tablespoons (45 g) of butter until hot and shimmery.
- Carefully add the pork chops to the skillet, if they don’t all fit, work in batches. Allow the pork chops to sit, undisturbed, for about 7 minutes to properly sear them. Flip them over, and sear the other side for 4-5 minutes. Note that they will be still be under-cooked. Remove the pork chops from the skillet and set aside under a tented piece of aluminum foil. Repeat with any remaining pork chops, if necessary.
- If the skillet has accumulated too much fat, drain off the excess, making sure to leave about 3 tablespoons worth of fat in the skillet for flavor.
- Add the remaining butter, onions and red pepper flakes. Saute until the onions are just about tender and translucent (they’ll finish cooking with the pork).
- Remove the skillet from the heat and add the wine. Return to a medium heat and stir. Deglaze the pan by scraping up any browned bits at the bottom of the pan, stirring them into the wine mixture. Add the olives. Bring the mixture to a full boil.
- Return the pork chops to the skillet (by this time, all the pork should fit in the skillet). Add a light layer of pesto on top of each pork chop. Lower the heat and simmer for another 10-15 minutes (the pork is done when it reaches 145 F.).
- Garnish with chopped fresh herbs.
Notes
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I made this recipe for the family tonight and everyone loved it! I’m not known for my cooking skills but my husband was thoroughly impressed. Easy to make and very tasty!!
You just made my day! I’m happy everyone enjoyed it! Thanks so much for the feedback. 🙂