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