Farmhouse Chef Jamie’s Fried Pork Chops with Arugula Pesto Recipe

The pesto in this dish is very versatile. It can be used on pastas, as a spread for sandwiches, even as a pizza topping. Make a big batch and freeze in ice trays for later use!

For Pesto:
½ cup pecan pieces
1 head garlic, cloves peeled
2 cups packed arugula leaves
½ cup freshly grated Asiago cheese
Kosher salt to taste
1 cup extra-virgin olive oil

For Pork Chops:
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup whole milk
1 egg
1/4 cup canola oil
8 bone in thin pork chops

Make the pesto ahead. In a food processor, combine the pecans, garlic, arugula, cheese, and 1 teaspoon salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust salt as needed.

For the chops, mix flour, salt and pepper in a shallow dish.

Whisk eggs and milk together in another shallow dish. Dip pork in milk/egg mix then dredge in flour.

Heat canola oil in a large heavy skillet over medium-high heat and cook chops for 5 minutes on each side — until breading is golden brown. When breading is brown, turn chop over in pan one last time and smear chop with pesto and let cook for one more minute to melt pesto.