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Cilantro pesto pork chopGuess who’s back in the kitchen? Not only cooking again, but also looking for ways to use meat from our half of a hog purchased from our farmer son. The meat in our freezer and a craving for cilantro pesto prompted a “pork and cilantro recipes” internet search. It turned up a deceptively simple Better Homes and Gardens recipe for pan-seared pork chops with cilantro pesto.

I substituted cilantro pesto from my freezer instead of making it according to the original recipe’s directions. But the rest of the instructions were followed exactly. The pork chops were delicious enough to receive the coveted Hiram seal of approval. They received my seal of approval because they were tasty, as well as easy to make and a very fast meal to throw together.

Cilantro Pesto Pork Chops

2 cubes of frozen cilantro pesto, thawed  1/4 cup fresh pesto
4 1/2 inch thick, bone-in pork chops
1 teaspoon packed brown sugar
1 teaspoon chili powder
1 tablespoon olive oil

Mix the brown sugar and chili powder together. Sprinkle on pork chops and rub mixture in with fingers. Flip chops over and do the same on the other side.

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add pork. Cook for 5–7 minutes on each side, turning once, until they are no longer pink. Serve chops with cilantro mixture.