Why you’ll love these pesto pork chops
Since we can’t just grab a store-bought pesto, I figured I might as well keep the steps to a minimum, so we’re making it all in one step to save you time and keep our clean up to a minimum.
And, if you really want to save yourself clean up, try making the rest of your meal on the grill. We served ours with grilled green beans and steamed corn on the cob.
More pork chop recipes: pineapple pork chops / pork chop milanese / smothered pork chops with gravy / harissa maple glazed pork chops
Ingredient notes:
- Pork chops – Bone-in pork chops are great for grilling! They add so much flavor to the meat, but you an also use boneless if that’s what you have. You might need to adjust your cook time though.
- Basil – Fresh basil only here. If you try to use dried, you’ll be really disappointed (even if you adjust the amount).
- Balsamic vinegar – If you don’t have a balsamic, you could use a wine-based vinegar with a pinch of sugar added.
- Almonds – I used toasted sliced almonds for this recipe because it’s what we normally have on hand, but you could also use toasted pine nuts!
- Garlic – Fresh garlic is best, but jarred garlic could work as long as it’s fresh. The longer the jar sits, the less flavor it has, so be careful there.
- Olive oil – I used extra virgin olive oil for this recipe, but really any neutral oil work work.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s Tips & tricks
- Don’t overcook your pork chops! Pork should only be cooked to about 145˚F, and this will make a huge difference between a tough, dry pork chops and delicious juicy one. I really recommend using a meat thermometer to check the internal temp. Bonus points if you have a probe you can use!
- No grill? You can easily make these pork chops in the oven or on the stovetop. Sear the pork chops on medium-high for about 4 minutes per side, or bake them in the oven at 400˚F for 15-20 minutes (depending on thickness).
More pork recipes you’ll love: rigatoni with pork ragu / crispy roasted pork belly / dr. pepper ribs / baked stuffed pork chops
Frequently asked questions
Can pork chops be a little pink?
Yes. It’s ok for pork to be a little pink, even after it’s cooked. Some of the meat, especially on bone-in chops, is dark meat and will maintain it’s color after cooking, and even the white meat on the chop should has a slight pink tint to it when cooked. This doesn’t mean it isn’t safe to eat. Just make sure your chops have reached an internal temperature of 145˚F.
How long can I marinate pork chops?
Pork chops can stay in their marinade for up to 24 hours, so these are a great option for prepping in advance. Ideally, you’ll want to marinate them overnight to get the best flavor, but even a few hours will work wonders on your pork chops!
More summer grilling recipes: hot honey chicken sandwiches / coffee rubbed steak / grilled chicken tenders / bbq grilled meatloaf
Ingredients
- 4 – 6 bone-in pork chops - about 3 – 4 pounds total
- 2 cups fresh basil leaves
- 1/4 cup toasted almonds - or pine nuts
- 2 cloves garlic
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon black pepper
- 3 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons water
Instructions
- Make the marinade. Add the basil, nuts, garlic, salt, pepper, vinegar, and oil to a food processor, and blend until smooth. If needed, add water to thin the marinade. Transfer the marinade to a large container or zip-top bag and add the pork chops, making sure they are evenly coated. Cover and refrigerate for at least 1 hour.
- Grill your pork chops. Preheat your grill to medium high heat (about 400˚F). Grill the pork chops for about 4 minutes per side, or until the internal temperature reaches 145˚F. Remove from grill and allow them to rest for a few minutes before serving.
