Pan-Seared Pork Chops with Pistachio Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork chops pan-seared to golden perfection, topped with a vibrant pistachio and basil pesto. This italian-inspired brunch ready in about 30 minutes combines bone-in pork chops, salt, black pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 bone-in pork chops dry and season evenly with 1 teaspoon salt and 1 teaspoon black pepper on both sides.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4-5 minutes per side until golden brown and cooked through (internal temp 145°F). Remove and rest.
  3. Step 3: Meanwhile, in a food processor, combine 1 packed cup fresh basil leaves, 1/2 cup shelled pistachios, 1/4 cup grated parmesan cheese, 2 garlic cloves, and 1 tablespoon lemon juice. Pulse while drizzling in 1/4 cup extra virgin olive oil until a coarse pesto forms.
  4. Step 4: Serve each pork chop topped generously with pistachio pesto for a nutty, herbaceous finish.

Frequently asked questions

How long does Pan-Seared Pork Chops with Pistachio Pesto take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Pan-Seared Pork Chops with Pistachio Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Pan-Seared Pork Chops with Pistachio Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Pistachio Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Chops with Pistachio Pesto?

Italian brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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