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Sage Pesto Pork Chops
Submitted by MHC

Sage Pesto Pork Chops


1/2 Cup fresh sage
1/2 cup extra virgin olive oil
1 tbsp. white wine vinegar
1/4 tsp. each salt and black pepper
1 1/2 lb., pork chops cut into four chops
4 tbsp. chopped, toasted walnuts


Place sage, olive oil, vinegar, salt and pepper into Cuisinart food processor and process until smooth and blended.

Rinse pork chops and pat dry with paper towels. In pie pan or shallow casserole dish, spoon in one third cup of pesto marinade.

Lay pork chops in dish and spoon another third cup over chops.

Reserve remaining pesto and refrigerate until ready to use.

Cover with pork chops with plastic wrap and set in refrigerator for two to six hours.

One half hour before grilling, lay out chops on counter to come to room temperature.
Preheat grill to medium.

Remove chops from marinade/pesto and discard remaining marinade/pesto.

Grill until cooked through-about 4 minutes on each side depending on thickness.
Discard any remaining marinade.

Allow chops to rest for 10 minutes.

Sprinkle one tablespoon of toasted walnuts and evenly divide remaining pesto to drizzle over each pork chop.

Serve and Enjoy!

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Nutritional Information
Per Serving

no nutrition information available

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