Pesto Pork Chops

Last week I found myself with an abundance of fresh basil leaves. I didn't complain-I LOVE tomato, basil and fresh mozzarella with a touch of oil olive. But those few leaves I used everyday were not going to get me through the bunch of basil before it went bad. I needed something else for the basil.

I had found a pesto recipe that J really likes a month or so ago, so I made that again. The trouble was, I didn't want it with pasta again, and we had just had pizza, so I didn't want to make that. I had thin cut pork chops thawed, but the idea of pesto with pork chops didn't sound fabulous.

As always, I looked to the Internet first. I searched "pesto pork" and sure enough, there were hundreds of recipes out there. So, I decided to take a risk. I pan cooked the pork chops in a bit of olive oil, and when they were just about done, I spooned pesto on each one, covered it, lowered the heat, and cooked it for another 5 minutes or so.

They were delicious. And the summer squash with caramelized Walla Walla onions I served with them paired well. (Of course, I did also have tomato, basil and mozzarella as another side dish, because really...I can never get enough.)

One note of caution...as always with pork chops, it's easy to over cook them. One of mine was thicker than the other two, so it was perfect and the thinner ones were a tad on the dry side. Still good, but could have been a bit more moist.

Here's the pesto recipe I used:

2 cups fresh basil leaves
1/4 grated fresh Parmesan cheese
1/2 cup olive oil
3 tablespoons pine nuts
3 cloves garlic, minced

In food processor, pulse together basil and nuts 3 or 4 times quickly. Add garlic and pulse again. While processor is on, pour in olive oil. Add Parmesan cheese and mix until blended.