Pork Chops with Cilantro Pesto

IMG_2183I’m hungry just looking at this!  I love a good pork chop but sometimes they can be hard to cook. They often end up dry and stringy but not mine!  The trick is to cook them just a few minutes on each side then test them with a meat thermometer.  If they’re close to 165 remove them from the heat and let them sit to finish cooking.  If they’re 165 or higher you’ve gone too long!  I sautéed some onions, bell peppers and garlic alongside these.


2 pork chops – mine were 1 1/2 inches thick

1/2 cup fresh cilantro

3 garlic cloves – chopped

1/8 cup olive oil

3 tbs white balsamic vinegar

pepper – to taste


Heat a skillet with just a little bit of olive oil.  Season your chops with a little pepper on each side and make sure they are dry before putting them in the pan.  Cook the chops for 5 minutes on each side for a thick chop.  Shorter if you get the thin chops.

As they cook, throw the cilantro, garlic, olive oil, a dash of pepper and vinegar into a blender or a chopper and blend!

Simple and easy! For my side, I sliced up a yellow and red bell pepper, a red onion and a couple of cloves of garlic and cooked them right alongside the pork chops.  Serve this with a good bottle of dry red wine.


One response to “Pork Chops with Cilantro Pesto

  1. Pingback: Pork Chops with apples and onions ready in 30 minutes·

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