A recipe by Julie Van Rosendaal
Preheat the oven to 400˚F.
Set a large skillet over medium-high heat, add a drizzle of oil and brown the pork chops on both sides, sprinkling with salt and pepper. If the skillet isn’t ovenproof, transfer the chops to a shallow baking dish or sheet.
Spread a large spoonful of pesto over each chop and sprinkle with Parmesan cheese. Bake for 10-15 minutes, or until just cooked through.