Pork Chops with Pesto Sauce and Grilled Summer Vegetables

An aromatic summer dish full of color and flavor

Summer is the perfect season for meals that combine simplicity, freshness and rich flavor. Pork chops taste even better served with an aromatic pesto sauce and colorful vegetables roasted until lightly caramelized.

This recipe is easy to prepare on a grill, griddle or nonstick pan. It’s perfect for a family Sunday lunch, as well as a relaxed dinner on the patio with friends.

The result is a dish that looks like it came from a restaurant, but is easy to make at home.

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Ingredients (4 servings)

For the chops

4 pork neck chops
3 tbsp olive oil
1 tsp sweet paprika
1 tsp oregano
1 crushed garlic clove
Salt
Freshly ground pepper

For the roasted vegetables

2 zucchini
2 red peppers
1 yellow pepper
1 eggplant
1 red onion
Cherry tomatoes
3 tbsp olive oil
Thyme
Oregano
Salt & pepper

For the pesto sauce

50 g basil leaves
40 g pine nuts (or walnuts)
50 g grated Parmesan
100 ml olive oil
1 small garlic clove
A few drops of lemon juice

(Alternatively, you can use good-quality ready-made pesto.)

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Method

Step 1: Prepare the chops

In a bowl, mix the olive oil, paprika, oregano and garlic.
Coat the chops well and leave them to marinate for about 30-60 minutes.

Step 2: Roast the vegetables

Cut all the vegetables into large pieces.
Place them in a baking dish, add olive oil, salt, pepper and thyme, and roast at 200°C for about 25-30 minutes, until tender and nicely browned.

If you have a BBQ, you can grill them directly over the coals for an even smokier aroma.

Step 3: Prepare the pesto

Blend all the ingredients until a velvety sauce forms.

Step 4: Cook the chops

Heat the grill or grill pan thoroughly.
Cook the chops for about 5-6 minutes on each side, depending on their thickness.
Once cooked, let them rest for 5 minutes so they retain all their juices.

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Serving

Place the pork chops on a plate, add the grilled vegetables and finish with a few spoonfuls of fresh pesto sauce.

For extra freshness, we can add a little lemon zest, basil leaves and some grated Parmesan.

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Little secrets for perfect results

✔️ Choose pork neck chops, as they stay juicier when cooked.

✔️ Don’t brush the chops with pesto while they’re cooking, as the basil may burn and turn bitter. Always add it at the end.

✔️ The vegetables should remain slightly crisp for a more enjoyable texture.

✔️ Let the meat rest for a few minutes before cutting or serving it.

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What to serve it with

This dish goes wonderfully with:

Oven-roasted baby potatoes with rosemary
Refreshing arugula and Parmesan salad
Grilled corn
Greek salad
Toasted country-style baguette

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A dish that smells like... summer

Pork chops with pesto sauce and grilled summer vegetables prove that a simple cut of meat can be transformed into a special meal with just a few quality ingredients. The aromas of basil, juicy grilled vegetables and perfectly cooked chops create a combination that’s ideal for summer gatherings, whether with family or dear friends.

Good luck and enjoy!