Pesto Baked Pork Chops

by Christina Cherrier – Updated Aug 7, 2020
Meal planner
Pesto Baked Pork Chops
© Eatwell101.com

Pesto baked pork chops – Warning: You’re going to want to lick your plate. Whether you’re planning a low-key party meal or sneaking in a weeknight dinner, put these crisp-tender baked pesto pork chops on the menu and you’re sure to make a hit.

Easy-Baked-Pork-ChopsPhoto credit: © Eatwell101.com

Ingredients list for the pesto baked pork chops

  • 4 pork chops
  • 2 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 cup fresh flat-leaf parsley leaves, plus more for serving
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 small shallots, peeled and root ends trimmed


1. To make the pesto baked pork chops: Pulse garlic, oil, and 1 cup parsley in a food processor or blender until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon fresh cracked pepper.

2. Make small cuts on the fat rimming around the pork chops, this will prevent them from curling. Season with pepper and spread herb paste on both sides. Place in a large bowl and marinate for at least 3 hours in the refrigerator.

3. Bring the pork chops at room temperature; place a rack in lower third of oven; preheat to 400°F (200°C). Sear the pork chops in a large skillet over medium-high heat and cook on one side, undisturbed, until golden brown, about 2-3 minutes.

4. Remove the pork chops from the skillet, and transfer to the baking pan with the cooking juices, cooked side up. Spread the remaining herb paste on pork chops. Add shallots to the pan and transfer to oven. Roast the pesto pork chops for 6-8 minutes, until crisp but still tender and juicy in the middle.

5. Transfer the pesto baked pork chops to a plate and pour any pan juices over the top. Tent loosely with foil and let the pork chops rest for at least 5 minutes before serving with shallots, parsley, and any pan juices. Enjoy!

Baked-Pork-Chop-RecipePhoto credit: © Eatwell101.com

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  • Ben

    2021-01-12 09:06:00

    Very good recipe, thank you. My chops were a little thicker, so I seared for 5 minutes and roasted in over for 12 minutes until 160 degrees internally. The turned out extremely moist.

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