Serves 4
These chops are absolutely delicious and definitely not dry. This “cook on one side” method is a winner. Butterflied chicken breasts can also be used in place of the pork chops.
Recipe Category

You will need

4 – 6 pork loin chops
Ina Paarman’s Rosemary & Olive Seasoning
olive oil
4 – 5 T (60 – 75 ml) Ina Paarman’s Sun-dried Tomato Pesto
¾ cup (180 ml) grated cheddar cheese
¼ cup (60 ml) soft breadcrumbs


Cut through the fat layer of each chop twice, to prevent curling.

Season and oil both sides lightly with Rosemary & Olive Seasoning and olive oil. Preheat the grill for later.

Sear the oiled chops briefly on one side only in a heavy cast iron griddle pan or an ovenproof frying pan.

Turn chops over. Remove pan from the heat.

Spread Sun-dried Tomato Pesto over the uncooked side. Mix the cheese with breadcrumbs. Sprinkle over the chops.

Flash under the grill until the cheese is golden brown and bubbly. Serve.