The Mediterranean Kitchen: Pesto Pork Chops and Brussel Sprouts

I love pesto and pork so I had to try this recipe and decided to go all in with the pesto and added it to the brussel sprouts too!

Pesto Pork Chops

Boneless pork chops

1/4 C pesto

Add dry pork chops to a zip lock bag with  pesto and squish around to coat.

Marinate for 1-6 hours in the fridge

Preheat oven to 400 degrees.

Cook in a cast iron skillet 2 minutes per side.

Move skillet to oven to finish for approximately 5 minutes until cooked to 140 degrees.

Rest 5-10 minutes.

Pesto Brussel Sprouts with Feta

Brussel sprouts chopped

1/4 C pesto

Olive oil

Crumbled bacon

1/2 lemon juiced

1/4 C Feta crumbles

Salt and pepper

Butter

Preheat oven to 400 degrees.

In a bowl combine chopped brussel sprouts and pesto with a drizzle of olive oil and toss to coat.

Add in bacon, feta, lemon juice, pinch of salt and pepper anc toss to combine.

Bake for 20-30 minutes.

Once done top with a bit of butter anc mix to melt.

Garnish with grated parmesan, crushed red pepper, or Italian seasoning.