This Pesto Rosso Pork Chops with Peppers and Onions brings Mediterranean flavors to your table. This is a quick and easy recipe, that is amazing and gluten free. Pan seared Pesto Rosso Pork Chops with Peppers and Onions is super easy to make, incredibly delicious, juicy and tender and bonus its done less then 30 minutes. What else can be better than this? Make your midweek dinner more exciting with this easy recipe.
This recipe promises easy, quick, always successful execution and delivers on that promise. For the best flavor and golden juicy result you’re going to sear some pork chops in a very hot pan.
Are you afraid to try it, because always is overcooked and dry? Well with this recipe I have you don’t need to worry. I have the perfect pork chops recipe that will make you lick your plate and fingers. The only thing you need is some crusty ciabatta bread to get all the deliciousness of the bottom of your plate. This Pork chops recipe have so much flavor achieve with only few ingredients. This Recipe is proving that simplicity works in the kitchen and creates amazing results. Before we start making this dish you need to know a few thing that will help you to make this succulent pork dish.
WHAT I LOVE ABOUT THIS RECIPE?
- Easy weeknight dinner
- Done in 20 minutes
- Low on carbs
- Perfect for dinner parties
- Healthy and delicious
- It is perfect healthy choice for your nutritious diet
- Includes only few ingredients
First you need to get good quality pork chops. You can get boneless or bone in. I personally prefer with the bone, gives more flavor and the meat is juicy and tender. You can also use loin chops, their are leaner tan the center cut. Either one will do the magic. For this recipe I use A boneless one.
TIPS FOR SUCCESS
- Sear the chops – it is very important to do that for texture, taste and appearance.
- Get a very Hot Pan so you can achieve the perfect gold color
- Leave the pork chops out of the fridge for 30 minutes prior to cooking and and seasoned with salt( a little bit heavier). This is call dry brining and helps the pork to not just get more tender but crispy as well. After that dry the meat with kitchen paper. Season again with a little bit salt and fresh cracked black pepper, onion and garlic powder
- Use cast Iron skillet if possible- gives nice seared on the meat.
- Season well with salt and pepper – that guarantees a wonderful flavor to the pork
What Temperature Is Pork Safe to Eat?
Many of you may have an aversion to undercooked pork. Health risks from pork have significantly declined as standards have increased in recent years. The standard for fully cooked and safe pork is now 145 F.
I highly suggest getting yourself an Instant Read Meat Thermometer ! You can use it with any type of meat, breads, oil, etc. It comes in handy almost every day for me. If you prefer cooking your pork more than 145F, that is totally okay. After all This is your kitchen, your dinner, your rules!
What can I serve with this Pesto Rosso Pork Chops with Peppers and Onions?
- The Perfect Oven Roasted Potatoes
- Parsnip Puree
- Orzo Pasta Salad with Spinach, Apples and Cranberries-the Ultimate Fall Salad
Pesto Rosso Pork Chops with Peppers and Onions
Equipment
Ingredients
- 8 pieces boneless pork chops
- 1 tbsp. oil
- 1/3 cup red wine
- 1 large red bell pepper - seeded and thinly sliced
- 1 large onion - sliced
- 2-3 cloves Garlic
- 2 tbsp. pesto rosso
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- fresh chopped parsley
Instructions
- Leave the pork chops out of the fridge for 30 minutes prior to cooking and and seasoned with salt( a little bit heavier). This is call dry brining and helps the pork to not just get more tender but crispy as well. After that dry the meat with kitchen paper. Season again with a little bit salt and fresh cracked black pepper, onion and garlic powder
- Heat oil in a large skillet over medium-high heat. Add chops and brown on both sides, about 5 minutes each side, then remove from skillet and keep warm.
- Reduce heat to medium, add onion and bell peppers and cook until tender. Add the garlic and the red wine and the 2 tbsp. pesto rosso. Cook for a 1 minute.
- Reduce heat to medium-low and add the pork chops with the accumulated juice. Cook under lid for 3 minutes.
- Sprinkle with fresh chopped parsley . Serve immediately.
Notes
- If you use a boneless chops they cook much faster than the one with bone -in. Make sure you don’t overcook the chops.
- Use a instant read meat thermometer.
- Get a good sear on the chops for texture and flavor