Pesto Porkchops




Naked Chef Pork Chops with Thyme, Lemon and Pesto
Recipe from The Naked Chef by Jamie Oliver

The Naked Chef is one of our favorite cookbook authors (rivaled by the super smart people at Real Simple) and one of our favorite repeats is the pesto pork chop recipe. [leftover pesto is awesome with pasta] Ingredients: (serves 4)

  • 1 handful of thyme
  • salt and freshly ground black pepper
  • 1 clove of garlic
  • zest and juice of 1 lemon
  • 1 t olive oil
  • 4 two-rib pork loin chops, or regular chops
  • 1 pesto recipe


Using a mortar and pestle pound or finely chop the thyme with 1 t of salt. When pulped, add the garlic and 1 t of black pepper and pound again. Stir in the lemon juice and zest and the olive oil. Smear the mixture over the chops and leave for at least 10 minutes.

Place the chops on a very hot griddle or in a hot frying pan. Try to get each side nicely charred and golden, but don't let them burn. They take about 8 minutes to cook at a medium high heat. Rest chops for a few minutes and spoon some pesto over.

I realized that this was too much pesto so I took some off after the photo shoot.

Despite my desire to just sit on my bum, I completed Day 3 of my circuit challenge I think I feel like my arm muscles are remembering how to work. Yay!

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