- 4 bone-in, center-cut pork chops each 1 inch thick (about 2-1/2 lb. total)
- 3/4 tsp. kosher salt
- Freshly ground black pepper
- 3/4 cup Sun-Dried Tomato & Chipotle Pesto
Position an oven rack 6 inches from the broiler element and heat the broiler to high. Set the pork chops on a heavy-duty rimmed baking sheet or broiler pan. Season both sides of the pork chops with the salt and a few grinds black pepper and then cover both sides of the pork with the pesto—it should completely cover the pork. Let it sit for 10 minutes.
Broil until the pesto darkens and any exposed parts of the pork chops become brown, about 4 minutes. Flip and continue cooking until the pork becomes firm to the touch and registers 145°F on an instant-read thermometer, another 5 to 7 minutes. Transfer the chops to serving plates. If any pesto remains on the pan, scrape it up and top the chops with it. Serve immediately.
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