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Pesto-Coated Center-Cut Pork Chop

"I had an evening without my bride to experiment a bit with a pork chop and I believe it was worth sharing. Pour a glass of white wine. Slice and serve with steamed red potatoes. Enjoy!"

Ingredients :

• 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
• 1/2 teaspoon red pepper flakes

Instructions :

Prep : 15M	Cook : 2M	Ready in : 2H3M

• 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.

Notes :

• I used the Spinach Basil Pesto recipe from Allrecipes.

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