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Thick Chops Roasted with Pesto Balsamic Marinade and Tomatoes

Pesto Balsamic Chops

Pesto Balsamic Chops

I just posted about making my annual pesto for the freezer, so that I can carry a bit of late summer with me in the kitchen all year long! Here is a recipe that I made with the pesto, just to show you how versatile it is as a seasoning. This is a very simple marinade because most of the work is already done by using the pesto, which contains basil, garlic, olive oil, nuts and Parmesan cheese. It’s also great on chicken or as a marinade for grilled meats and seafood (awesome on grilled shrimp!)

Thick Chops Roasted with
Pesto Balsamic Marinade and Tomatoes

  • Chops and tomatoes, ready for the oven.

    Chops and tomatoes, ready for the oven.

    3 large boneless pork loin chops
    (these were about 1 1/4″ thick or slightly more)

  • 1/2C fresh pesto (or frozen, thawed or jarred)
  • 1/4C balsamic vinegar
  • 1 can stewed tomatoes, roughly diced
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350.
  2. Spread the tomatoes in a casserole dish and set aside.
  3. Combine pesto and balsamic vinegar; spread evenly over both sides of chops as well as the sides.
  4. Roast for 35-40 minutes or until meat reaches 165-170 using a meat thermometer (or to desired doneness.) Remove from oven and allow to rest for 10 minutes prior to serving. (Also great on the grill.) Serve topped with the roasted tomatoes.

I served this with a side of sauteed veggies including broccoli, purple cabbage and brussel sprouts. I’m sorry for not getting a better photo of this all plated up, but it was eaten too quickly! Very juicy and tender, and incredibly easy. Great for a busy weeknight when you don’t have a lot of time to spend on preparation!

Tender and delicious, Pesto Balsamic Roasted Chops

Tender and delicious, Pesto Balsamic Roasted Chops

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