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Breaded Baked Pork Chops with Bacon-Kale Pesto - Tender and delicious Pork Chops coated in oyster crackers and cheese served with a side of a truly mouthwatering homemade Bacon-Kale Pesto.

Breaded Baked Pork Chops with Bacon-Kale Pesto

Course Dinner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 590 kcal
Author Katerina

Ingredients

BREADED BAKED PORK CHOPS

  • 1/4 cup skim milk
  • 1 egg
  • 1 cup oyster crackers
  • 1/2 cup Sargento┬« Chef Blends 4 State Cheddar
  • 1 teaspoon dried oregano
  • salt and fresh ground pepper , to taste
  • 6 thin-cut pork chops

BACON-KALE PESTO

  • 2 cups packed baby kale leaves
  • 1 cup fresh basil leaves
  • 1/2 cup halved walnuts
  • 4 slices low-sodium bacon , cooked to a crisp and crumbled
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil

Instructions

BREADED BAKED PORK CHOPS

  1. Preheat oven to 350.
  2. Lightly coat a 13x9 baking dish with cooking spray and set aside.
  3. Combine milk and egg in a bowl; whisk until well incorporated.
  4. In your food processor bowl, combine crackers, cheese, oregano, salt and pepper; process until crumbly.
  5. Transfer crackers mixture to a shallow dish.
  6. Coat pork chops in crumb mixture.
  7. Dip in egg mixture and into crumbs again.
  8. Arrange pork chops in previously prepared baking dish.
  9. Bake for 20 minutes, flip over the pork chops, and continue to cook for 12 to 15 minutes more, or until cooked through. Pork is done when internal temperature registers at 150 degrees.

BACON-KALE PESTO

  1. While the pork chops are cooking, prepare the pesto.
  2. Combine all ingredients in your food processor and process until smooth, scraping the sides of the bowl with a spatula as necessary.
  3. Taste for seasoning and adjust accordingly.
  4. If you prefer, add more extra virgin olive oil for a thinner consistency.

Remove pork chops from oven and let stand a few minutes.

Transfer pork chops to dinner plates.

Top each pork chop with a tablespoon of pesto.

Serve.

Recipe Notes

Transfer remaining pesto to a jar with a lid.
Keep in the refrigerator for up to two weeks.

WW SmartPoints: 17

Nutrition Facts
Breaded Baked Pork Chops with Bacon-Kale Pesto
Amount Per Serving
Calories 590 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 11g 55%
Cholesterol 164mg 55%
Sodium 349mg 15%
Potassium 822mg 23%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 43g 86%
Vitamin A 52.1%
Vitamin C 33.7%
Calcium 17.4%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.