Sundried Tomato and Oregano Pesto Pork Chops
You might think that making a pesto is hard but it’s the easiest thing ever. All you do is throw all the ingredients in a food processor and blitz until they are incorporated. How easy is that?
You’ll feel like a pro and you hardly did anything!!
Don’t be afraid of the sundried tomatoes, they may not look easy to eat and tough. Which they are. Yet, the sundried tomato and oregano pesto is blended and the flavor the tomatoes release mixed with the oregano bring the whole dish together.
This pesto is very versatile you can use this recipe with pasta, gnocchi, chicken, white fish, or just spread on bread. The amount of garlic you put in the sundried tomato and oregano pesto depends on how much you like garlic. You can use the pesto as a marinade for meats and seafood as well, infusing meats with this amazing pesto will give you the flavor and culinary edge you’ve been searching for.
If you want to turn this into a cannabis recipe all you have to do is replace the olive oil for your cannabis oil. Also you will top the pork chops near the end of cooking. You could lose the active ingredients of your cannabis oil if heated at to high of a temperature.
- 4-6 Pork Chops
- 12-15 Sundried Tomatoes
- 1/2 Cup Pecorino Romano or Parmesan Cheese
- 1/4 Cup Fresh Oregano
- 1/4 Cup Pine Nuts (You can toast them if you want)
- 1-3 Garlic Cloves
- 1/2 Cup Olive Oil
Directions for the Sundried Tomato and Oregano Pesto Pork Chops:
- Sear pork chops and set aside
- Preheat Oven to 375°F
- In a food processor add sundried tomatoes, cheese, oregano, pine nuts, and garlic cloves
- Turn on and slowly add the olive oil while food processor is running
- Once all ingredients are incorporated;
- Top the pork chops with the Sundried Tomato and Oregano Pesto
- Bake in a 375°F oven until an internal temperature of at least 160°F is reached using a meat thermometer
- Allow to REST for 6-10 minutes before serving
- Serve, Eat Well, and Be Happy