Best 4 Pan Roasted Pork Chops With Pea Shoot Pesto Recipes

Indulge your taste buds with our delectable Pan-Roasted Pork Chops, an exquisite dish that combines succulent pork chops with a vibrant Pea Shoot Pesto. This culinary masterpiece starts with premium pork chops, seasoned to perfection and pan-roasted until they achieve a golden-brown crust and a tender, juicy interior. The Pea Shoot Pesto, a vibrant condiment made from fresh pea shoots, basil, Parmesan cheese, pine nuts, and olive oil, adds a burst of freshness and herbaceousness to each bite. Accompany the pork chops with roasted baby potatoes and a side of sautéed asparagus for a complete and satisfying meal.

For those seeking a vegetarian alternative, we offer a savory Mushroom and Pea Shoot Stir-Fry, where tender mushrooms and vibrant pea shoots are stir-fried in a flavorful sauce, creating a vibrant and protein-packed dish. The Pea Shoot Pesto makes a reappearance as a versatile condiment, adding a burst of flavor to grilled chicken or fish.

If you're craving a quick and easy weeknight meal, try our Pea Shoot Pesto Pasta, a simple yet delicious dish that combines al dente pasta with a creamy pea shoot pesto sauce. For a lighter option, try the Pea Shoot and Avocado Salad, where fresh pea shoots, creamy avocado, and a tangy citrus vinaigrette come together to create a refreshing and flavorful salad.

With its versatility and exquisite taste, our Pea Shoot Pesto is the star of this culinary journey. Whether you're a meat lover or a vegetarian, these recipes offer something for everyone. So, gather your ingredients, prepare your palate, and let's embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

PAN ROASTED PORK CHOPS WITH PEA SHOOT PESTO

Pan Roasted Pork Chops With Pea Shoot Pesto image

A pesto built on pea shoots, pine nuts and cilantro brightens this pork chop recipe. The chops are seared, then roasted in an oven for 15 minutes, putting dinner on the table in less than an hour. To serve, pair it with a light salad coated with lemon and olive oil, salt and pepper. Try it tonight.

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 20

Ingredients

3/4 cup pine nuts
3 cups pea shoots
1/2 cup fresh cilantro leaves
1/4 cup grated Parmesan
2 cloves garlic, chopped
3/4 teaspoon kosher salt
1/3 cup extra virgin olive oil
4 1 1/4-inch-thick) bone-in pork chops (about 3/4 pound each)
1 clove garlic, halved
1 1/2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil
2 cups pea shoots
1 small bunch arugula, cleaned
3 tablespoons fresh cilantro leaves
1 small shallot, thinly sliced
Extra virgin olive oil, for drizzling
Lemon juice, for drizzling
Coarse sea salt, such as fleur de sel, to taste
Freshly ground black pepper

Steps:

In a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes.
To prepare pesto, in a food processor or blender combine pea shoots, 1/2 cup toasted pine nuts, cilantro, Parmesan, garlic and salt. Pulse until roughly chopped. With motor running, slowly drizzle in olive oil; blend until well combined. Scrape pesto into a bowl.
Heat oven to 350 degrees. Cut each pork chop horizontally in half to bone, making a pocket for stuffing. Rub pork chops all over with cut side of garlic clove, grinding garlic juices into bone and meat. Season chops all over with salt and pepper, and fill each pocket with 1 tablespoon pesto.
In a very large ovenproof skillet, heat oil over medium-high heat until shimmering. Sear pork chops until well browned, about 3 minutes a side. Transfer skillet to oven. Cook pork chops until they register 140 degrees on an instant-read thermometer, 12 to 15 minutes (or cook pork to taste). Let stand in skillet for 5 minutes.
Meanwhile, prepare salad: In a large bowl, toss together pea shoots, arugula, remaining 1/4 cup pine nuts, cilantro and shallot. Toss with enough olive oil to lightly coat greens; drizzle with lemon juice and season with salt and pepper.
Divide salad among 4 serving plates. Place a pork chop on each bed of greens. Top chops with additional pesto. Spoon pan juices over each plate.

Nutrition Facts : @context http, Calories 919, UnsaturatedFat 50 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 62 grams, SaturatedFat 14 grams, Sodium 1163 milligrams, Sugar 3 grams, TransFat 0 grams

GLOSSY PAN-ROASTED PORK CHOPS

Glossy Pan-Roasted Pork Chops image

Cooking Club Magazine June/July 2010 These pork chops start browning in a skillet on top of the stove and finish cooking in the oven. The combination of the two methods produces golden brown pork chops that are tender and juicy. Per Serving: 245 cal, 16.5 g total fat, 23 g protein, 0 g carb, 70 mg cholesterol, 185 mg sodium, 0 g fiber

Provided by Amanda

Categories Pork

Time 15m

Yield 4 Chops, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons celery seeds
2 teaspoons packed brown sugar
1 1/4 teaspoons salt
4 pork rib chops (about 1.5 lb)
1 tablespoon oil

Steps:

Heat oven to 400 degrees. In a small bowl stir together all rub ingredients. pat rub onto both sides of pork chops, using a total of 2 tbsp of rub.
Heat large ovenproof skillet over medium-high heat until hot. Add oil, heat until hot. add pork; cook 2 minutes or until golden brown on one side.
Turn pork chops; place skillet in oven. Bake 6 to 8 minutes or until no longer pink in center.
TIP* Store remaining rub in glass jar with tight-fitting lid. You can keep All Purpose Rub in a dry, dark place up to 3 months.

Nutrition Facts : Calories 286.3, Fat 18, SaturatedFat 5.2, Cholesterol 58.8, Sodium 774.5, Carbohydrate 10.1, Fiber 2.8, Sugar 3.8, Protein 21.8

PAN ROASTED PORK CHOPS

Pan Roasted Pork Chops image

Provided by Food Network

Categories main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
4 double cut pork chops
Salt and freshly ground black pepper
Essence, recipe follows
Sauteed Cabbage, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons olive oil
2 cups diced bacon
2 shallots, thinly sliced
1 head green cabbage, cored and thinly sliced
1/4 cup sherry

Steps:

Preheat an oven to 375 degrees F.
In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

PAN-ROASTED PORK CHOPS

Pan-Roasted Pork Chops image

I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.

Provided by Deely

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon brown sugar (packed)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs pork rib chops (4)
1 -2 tablespoon oil

Steps:

Heat oven to 400*.
Mix together the first 7 ingredients in a small bowl.
Heat skillet over med.-high heat until hot.
Add oil; heat until hot.
Rub chops generously with seasoning mixture.
Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
*Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.

Tips:

Pan-roasted pork chops are a quick and easy weeknight meal that can be on the table in under 30 minutes.

To ensure that your pork chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145 degrees Fahrenheit.
To prevent your pork chops from drying out, do not overcook them. Overcooked pork chops will be tough and chewy.
If you do not have access to pea shoots, you can use other leafy greens such as spinach, arugula, or kale in the pesto.
Serve pan-roasted pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Pan-roasted pork chops with pea shoot pesto is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are tender and juicy, and the pesto adds a bright and flavorful touch. Serve this dish with your favorite sides for a complete and satisfying meal.