Grilled Pesto Pork Chops

  • 5 one-inch-thick bone-in pork chops
  • 1 ½ cups fresh basil leaves (packed)
  • 1/2 cup pine nuts
  • ¼ cup extra virgin olive oil
  • ¼ cup of Parmigiano-Reggiano chunks
  • Sea salt
  • Fresh ground black pepper


  1. Puree cheese and nuts with olive oil in a blender or food processor.
  2. Add basil and roughly puree.
  3. Season chops with salt and pepper on both sides.
  4. Slather chops with pesto and let sit for 3 hours.
  5. Oil grill grate with canola oil.
  6. Grill at medium high temperature (preferably over charcoal) for 5 minutes per side.
  7. Pour extra pesto on grilled chops. Do not use pesto that has come in contact with raw meat.
  8. Serve with grilled zucchini and yellow summer squash.

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