Ingredients
2
2 servings
- •cooking spray
- •6 tablespoons basil pesto, divided
- •2 tablespoons extra-virgin olive oil
- •2 (8 ounce) center-cut boneless pork chops (3/4-inch thick)
- •1 pinch salt and ground black pepper to taste
- •½ teaspoon red pepper flakes
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spray a baking dish with cooking spray. Spread 1/2 of the pesto over into the bottom of the baking dish.
- Heat a cast iron skillet over medium-high heat for 5 minutes. Add olive oil.
- Season pork chops with salt and pepper. Cook pork chops in the hot oil until browned, about 4 minutes per side. Transfer pork chops to baking dish and top each with remaining pesto. Season with red pepper flakes. Cover baking dish with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 1/2 hours. Allow pork chops to rest for 10 minutes.
Nutritional Facts
Per 2 servings
- Calories: 612
- Carbohydrate: 4g
- Fat: 50g
- Fiber: 2g
- Protein: 37g
- Sugar: 0g
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