We aren't the first to think of combining the basil-and-Parmesan garlic-y supremacy of pesto with the creamy classic luxuriance of butter. But being first isn't as important as being best, and we think our pesto butter pairs best with succulent, tender pork chops, matching richness for richness in every bite. And just in case you think the pesto-butter pork chop is the limit of this meal's “bestness,” fresh broccoli topped with Parmesan is about the best side there is. Is this one of our best meals? You'll have to be the judge.
Cut broccoli into bite-sized pieces, if necessary.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Pesto Butter
In a mixing bowl, thoroughly combine butter, pesto, and a pinch of salt. Set aside.
Roast the Broccoli
Place broccoli and garlic on prepared baking sheet and toss with 1½ tsp. olive oil, ½ tsp. salt, and a pinch of pepper.
Spread into a single layer and sprinkle with Parmesan. Roast in hot oven until browned and fork-tender, 14-16 minutes.
While broccoli roasts, cook pork chops.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pork chop with pesto butter. Bon appétit!