| close |
Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto
Serves 44 bone-in, center cut pork chops each 1 inch thick (about 2 1/2 lbs total)
3/4 teaspoon kosher salt
freshly ground black pepper
3/4 cup Sun-Dried Tomato & Chipotle Pesto (recipe follows)
> Postion 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.
> 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 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. Serve immediately.
Sun-Dried Tomato & Chipotle Pesto
yields about 3/4 cup
1 cup loosely packed roughly chopped fresh cilantro
1/2 cup oil-packed sun-dried tomatoes; plus 2 tablespoons of the oil from the jar
2 medium or 1 large canned chipotle chiles in adobo; plus 2 teaspoons of the adobo sauce
1 teaspoon light brown sugar
1 small clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
> Put all the ingredients in a food processor and pulse until finely chopped and pasty.