Pesto Pork Loin Chops with Creamy Skin-On Potatoes with Chives

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So, you may have noticed that I’ve had a bit of a break in posting recipes.  I’ve been in Orlando for the past week at a conference (and going out to Downtown Disney every evening and even *gasp* an evening of karaoke), and have just been completely unmotivated to cook.  So, because it had been a while since I’d given you something to read about, I thought I would post a dish I made in early March.

I know, I know.  Yet another pork loin chop recipe.  “Lauren”, you must be thinking, “what’s with all of the pork dishes?”  But, these were so juicy and delicious, I had to share.  Besides, the whole concept of Lauren’s Kitchen is to keep track of dishes I really, really liked, so these definitely made the cut. 

Paired with some mashed potatoes with their skin and some chives and a bit of sauteed spinach, this was a great, easy, week-night meal.  Assuming you made the pesto beforehand, that is.  🙂

Ingredients:

For the pork chops:

  • 1 lb. pork tenderloin, sliced into 1″ chops
  • 1 recipe for pesto
  • olive oil
  • salt and ground pepper to taste

For the Creamy Mashed Potatoes with Chives:

  • 2 lb.  potatoes, cleaned and chopped into 1″ pieces
  • 2 Tbsp. butter
  • cream or milk
  • salt and pepper
  • good bunch of chives, chopped

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Directions:

Move the top rack of your oven to the top 1/3 of your oven.

Preheat your oven to 350 degrees F.

Bring a large pot containing the potatoes, water, and some salt to a boil.  Boil until tender, about 10 minutes depending on how thick your slices are.  Drain and set aside until you are ready to mash them.

Season your pork loin chops with salt and pepper and drizzle with a bit of olive oil.  In an oven safe dish, lay out your pork chops and spread with a nice layer of pesto.  Don’t be afraid to go heavy on the pesto.  It’s worth it.

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Bake, uncovered on the top rack for 30-45 minutes.  I like my pork a bit closer to medium, but only bake until their internal temperature reaches 140-145 degrees F.  Feel free to bake to 160 degrees if you prefer the texture of shoe soles.  🙂

Meanwhile, mash the potatoes with a potato masher, and add your butter, milk or cream, salt and pepper to taste.  Add a good bunch of chopped chives into the potatoes and mash until creamy, adding more milk or cream as necessary.

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Plate a large spoonful of the potatoes in the center of your dish.  Add 1 or 2 chops to the plate, and top with sauteed spinach.

Enjoy!

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