pork chops
Spring,  Summer

Farm Market Pesto Pork Chops

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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Disclosure:  As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s).  That support allows me to continue to share my recipes with you.  I only recommend products that I love and/or personally use or are similar to the products I use – all at no additional cost to you.   I sincerely appreciate all the love that has been given to this little blog of mine.  Thank you.

pork chops

Farm Market Pesto Pork Chops

Farm Market Pork Chop uses seasonal ingredients and a homemade kale pesto for a spring dish that is big on flavor and presentation!
Course: Main Course
Cuisine: American
Keyword: Pork Chops
Servings: 0
Author: Chasing the Seasons

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

How do you know when the pork is done?  When pressing your finger into the flesh, you should encounter a slight resistance, though it shouldn’t be solid.  This takes practice.  Give it a try!  (and double-check with a meat thermometer until you can use this method confidently.  The pork should be 145 F).
Serve this dish family style.  Bring the entire skillet to the table and let your family or guests serve themselves from there.  This skillet will be hot though, so take proper care if there are children present and don’t forget to protect your table.  I usually use a thick place mat with a trivet on top if serving this way.
 
Tried this recipe?Let us know how it was!

© chasingtheseasons.  All images & content are copyright protected.  Please do not use my photography without prior written permission.  If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
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