When I made these yummy pork chops, my husband took one bite and declared, “This is the best pork chop I’ve ever had.” He’s a pork chop connoisseur, so that was high praise for these Pesto Parmesan Pork Chops.They’re definitely up there on my list of favorites, too. And way up there on my EASIEST DINNER EVER list! My other favorite pork chop recipe is Oven Baked Parmesan Pork Chops. YUM!
Here’s a video to show you just how easy they are to make.
Apparently, I also like Parmesan…..I also like Pesto…Not all Pesto sauces are the same. Sometimes you have to try a few to find your favorite, or you can make your own. I like the Classico brand called Traditional Basil Pesto
Three little ingredients, Friends, 45 minutes to bake, and dinner is done. The flavors of the pesto baked into the pork chop with the layer of toasty salty Parmesan cheese on top is a combination that will make your mouth soooo happy. That’s what we call a WINNER!
More Recipes with Pesto and/or Parmesan
- Alfredo Pesto Sauce with Chicken and Tomatoes
- Five Minute Pesto Alfredo Sauce
- Pesto Parmesan Chicken
- Slow Cooker Pesto Ranch Chicken
- Angel Hair Pasta with Garlic and Parmesan
- Sautéed Zucchini and Yellow Squash with Garlic and Parmesan
HOW TO MAKE PESTO PARMESAN PORK CHOPS
- Preheat oven to 350 degrees.
- Salt and pepper the bottom of a large sheet pan.
- Place pork chops on sheet pan an inch or two apart.
- Lightly salt and pepper each pork chop.
- Evenly spread 1 Tbsp of pesto sauce on each pork chop. I put the spoonful on each pork chop before I start spreading, so I don’t risk putting a contaminated spoon back in the pesto jar. (See picture below.)
- Next, sprinkle generously each pork chop with the shredded Parmesan cheese. (See picture below.)
- Place the seasoned pork chops in the oven.
- Bake at 350 degrees for 45-60 minutes. Depending on how thick the pork chops are, they may need the whole 60 minutes. Mine cooked for 50 minutes.
- Serve warm with pasta or potatoes.
- Enjoy!
The kids even loved these, pesto and all…I was a little worried they would question what the green substance was, but no one seemed to care.
Can we just take a moment of silence for pork chops. They’re one of my favorite go-to dinners lately. So easy and so many ways to make them.
I decided to serve these pork chops with pasta. I tossed half the pasta in some of the leftover pesto sauce and left half plain in case any of the kids would prefer just butter and Parmesan on theirs. (See picture below.) I think roasted potatoes would also taste delicious with this meal, especially if you tossed them in some of the pesto before roasting them.
Even just eating one of these Pesto Parmesan Pork Chops alone with a nice salad would be a fantastic meal. Basically, I’m just saying you should eat them. YUM!
Best tips for making Pesto Parmesan Pork Chops
- Put a spoonful of pesto on each pork chop before you start spreading it to prevent putting a contaminated spoon back in the pesto jar, if you will have pesto leftover.
- Use a sheet pan with a lip around the edge to bake the pork chops in, so juices won’t spill off.
- 6-8 pork chops of your choice. (I use boneless.)
- 8 Tbsp pesto sauce (I use Classico brand.)
- 1 cup of shredded Parmesan cheese
- Salt and Pepper
- Preheat oven to 350 degrees.
- Salt and pepper the bottom of a large sheet pan.
- Place pork chops on sheet pan an inch or two apart.
- Lightly salt and pepper each pork chop.
- Evenly spread 1 Tbsp of pesto sauce on each pork chop.
- Next, sprinkle generously each pork chop with the shredded Parmesan cheese.
- Place the seasoned pork chops in the oven.
- Bake at 350 degrees for 45-60 minutes. Depending on how thick the pork chops are, they may need the whole 60 minutes. Mine cooked for 50 minutes.
- Serve warm with pasta or potatoes.
- Enjoy!
Have you ever done this with chicken?
No, but It’s on my to do list, I am sure it will be fabulous!
There is a Pesto chicken and pasta recipe on Pinterest that I made last week. My kids loved it.!
P.S. I made your pork chop recipe tonight, Love It! Dipping pieces in the juices make it perfect. Thick pork chops can sometimes be dry. I will be making this again and again.
Yum! I will have to try the pesto chicken recipe soon. I’m so glad you liked the pork chops! Thanks for taking time to come and let me know!
Could this be made in an instapot?
Unfortunately it would not be the same. You could try cooking the pork chops with the pesto sauce in the instant pot and then adding the cheese after…but it will be a different consistency and flavor.
If you did chicken instead of pork chops would it effect the cook time and by how much?
It would depend on how thick the chicken is. It may need to cook a little longer. You would have to check it by cutting one in the center and checking to see if it was still pink at all.
We had these for dinner tonight and they disappeared fast! I thought I already had the world’s best pork chop recipe in my arsenal, but now that I have this recipe I KNOW I do! So good! #febgiveaway
Yay! This makes me so happy Ashley! One of my favorite recipes two!
Cooked for Sunday dinner. My family loved it. My toddler is a very picky eater but she enjoyed it. Will cook again.
This makes me so happy Tiara! My family always gets so excited when I make these too. And don’t you just love how easy they are!
Do you think it would still be great with mozzarella instead of Parmesan? All I have is mozzarella ?
Hi Kelly, the aged sharp taste of the Parmesan really compliments the pesto, but mozzarella could still be good in its own way. 🙂
How thick were your chops? Mine are about 3/4 of an inch, so afraid cooking for 45 minutes will result in a hockey puck! Thank you!
Mine were about an inch, definitely adjust cooking time if chops are thinner.
This was really good, it cooked FAST for me and my chops were fairly thick. 35 minutes. But I will definitely make it again.
Glad you liked it, glad you noticed yours were cooking faster.
Looking to try this recipe, what did you do to the pasta?
I have done it a couple different ways. I have just added butter, garlic salt and Parmesan cheese. (my kids like it best that way)
And I have also added the remaining pesto to the noodles along with a little Parmesan.
I have a similar recipe that we loved. The only difference was to layer pesto, a tomato slice and then the Parmesan. Cook 400° for 20-25 minutes.
Yum! That sounds really good!
This was YUM! …and so easy.
So glad you liked it Willi! That is one of the things I love about it too. SOOOO fast and easy to throw together!
This was not good at all. I even used the brands shown in your photos. I love pesto but this did not turn out well at all.
I’m so sorry you didn’t like it. 🙁
Fathers Day dinner- oh so good!
Yay! So glad you liked it! I love these!
I really want to make this recipe, but I am not an experienced cook. I bought pesto that has to be refrigerated and says do not heat. Can this be used or do I need to buy something else?
Hmm, that is strange, I’ve never seen one that says that. It should still work though, I can’t see what it could have in it that shouldn’t be heated.
Have you ever tried the pesto and parmesan on top of pork loin?
I haven’t but I bet it would work great and be delicious!
Have you ever used zucchini noodles tossed in the left over pesto?
No, sounds like a great idea though!
I made this exactly as your recipe said, and it was delicious and super easy! My family is not hot on pork, but this recipe will be a keeper! Thank you so much!
Hi Sherri,
Yay! I love hearing this! I feel the same way about this recipe.
this was so easy and packed with flavor!
I’m so glad you liked it Loraine. It’s one of my favorites too!
This was so easy to make and was such a huge hit with everyone… including my kids 🙂 hubby kept saying how great it was and how flavourful it was too.
Great! Love hearing this Kay! Thank you for taking time to leave a comment!
I made this, but subbed the regular pesto for sundried tomato pesto… It was delicious! So glad I found this recipe!
Yum, Danielle! I love that idea! I’m going to have to try that!
THANK YOU! This was sooo easy and exactly what I needed.
Awesome! I love this recipe too!
Best pork chops I’ve ever tasted and made!! Thank you for this awesome recipe! And I promise you, my very picky five year gave me thumbs up as soon as he bit into it! 😁
Yay!!! I can’t tell you how much it makes my day to get reports of picky eaters loving a recipe!!! 🙂
My hubby and I love this recipe! We pair it with oven roasted green beans and potatoes with a little butter and a sprinkle of parmesan. It’s a wonderful meal! Thank you!
Oh Yum, that sounds delicious! So glad you like it!
Could you do this recipe in an instant pot?
I haven’t tried it. If you did you would need to use the rack and broil the cheese on later after it is cooked.
Could you use grated Parmesan instead of shredded?
Yes, Megan, that should work fine.
Since I’ve known this recipe, it becomes my favorite go-to dinners tooo haha. So good <3
Yay! Love hearing this!