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Cooking with Loretta Paganini: Grilled Pork Chops with Red Pepper Pesto

May 22, 2017 - Loretta Paganini
Grilled Pork Chops with Red Pepper Pesto

Serves 8

A fabulous recipe that is easy to prepare and can make a great meal any time for family or friends. For extra flavor, I rub the pork chops with the prepared seasoning and set it the refrigerator overnight.

Chef Tip: Can be prepared with pork chops or with pork tenderloin. 8 bone in center cut pork chops

Rub seasoning: 1/4 cup paprika 1/2 teaspoon fresh ground black pepper 1 teaspoon brown sugar 1/2 teaspoon celery salt 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard

Roasted red pepper pesto:

2 red peppers, roasted, peeled and diced 8 large ripe Roma tomatoes, roasted, peeled and diced 1/2 teaspoon fresh thyme 1 shallot, roasted & minced 2 cloves of garlic, minced 1/2 cup of de-fatted chicken stock ¼ cup dry sherry wine 1 teaspoon Sea salt ¼ cup Extra virgin olive oil

Combine all of the pesto ingredients in the food processor fitted with the steel blade (except the olive oil).  Slowly with the machine running add the olive oil and process until smooth. Remove and place in a bowl.

Combine all rub ingredients in a small bowl.  Set aside. Pre-heat the grill to 425°F. Rub each pork chop with seasoning. Lower the heat to medium heat, about 350°F.

Place pork chops on the well oiled grill and cook for about 10 minutes on each side.  The internal temperature should be about 140°F. Remove pork chops from the grill and set aside to rest for 10 minutes.

Serve pork with roasted red pepper pesto.

Loretta Paganini is the author of "My Sanibel Kitchen."

 
 

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