Pesto Baked Pork Chops

Pesto Baked Pork Chops

7
larvia57 0

"This is a tender and delicious baked pork chop recipe, with an Italian flair."

Ingredients 2 h {{adjustedServings}} servings 531 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1251 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork chops with garlic powder and seasoned salt.
  3. Beat eggs in a bowl until smooth. Pour flour into a separate shallow bowl and bread crumbs into a third bowl.
  4. Gently press seasoned pork chops into the flour to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chops onto a plate while breading the rest; do not stack.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Cook pork chops in hot oil until the bread crumb coating is well browned, about 5 minutes per side; transfer to a baking dish. Cover baking dish with aluminum foil.
  7. Bake chops in preheated oven for 1 hour. Whisk cream of chicken soup, milk, and pesto together in a bowl; pour over the pork chops. Replace foil and continue baking another 30 minutes.
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Reviews 7

  1. 8 Ratings

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Southern Mama
8/15/2014

Great dish and my kids loved it! I had to substitute with soy milk, and used crushed cornflakes instead of the italian-style breadcrumbs. Came out delicious! Will try the breadcrumbs next time, and adding this to our favorite family meals!

strudelgirl
12/21/2014

So good! Instead of frying the chops before baking, I broiled them for 2 minutes on each side (I sprayed them with olive oil to get some crunch) then baked as recipe directed. I'd make this again and again

lsd527
11/19/2014

Very tender. Even the fussiest of kids ate them!