Southwest Pork Chops with Cilantro and Roasted Peppers Pesto Sauce

Can this week take any longer to get over?  Seriously, I'm pretty sure that we have somehow packed 30 full days into these past 96 hours.  Don't ask me how.  I was never any good at science or sci-fi theories, I just know that despite being so busy chasing my tail at work, the weekend is still one more day away.  Maybe it's because I am really looking forward to the upcoming 3 day weekend.  Although I have nothing special planned, I am all for having an extra day of rest and relaxation.  Plus, I get more grilling time, which always makes me happy.  Now, it's trying to decide what to have - I saw that both ribs and brisket are on sale this week, or maybe a nice pork loin.  Drat these tough decisions!

In the meantime, I'll share tonight's recipe.  Initially, I wanted a creamy cilantro sauce, but found that I had a measly little teaspoon of sour cream, so it was on to plan B.

Here's your Cast of Characters.

4 Boneless pork chops, about an inch thick
Lawry's seasoning salt
Black pepper
McCormick Perfect Pinch Southwest Sweet 'n Smoky seasoning blend

Cilantro and Roasted Peppers Pesto Sauce

1 Large bunch cilantro
1 Small red bell pepper
1 Jalapeno
1 Poblano pepper
1 Small red onion
2 Garlic cloves
1/2 Cup olive oil
1/2 Tsp., each, Lawry's, kosher salt, pepper, and Southwest seasoning
1/4 Cup lime juice (not pictured)


Preheat heat grill to 400 degrees.  With a meat hammer, pound chops to about 1/2 inch thick.

Turn grill to medium-low, about 325, and add pork chops.  Sprinkle with Lawry's, pepper and southwest seasoning.  Turn chops, as necessary, to cook evenly on both sides.

In a medium bowl, add peppers that have been deveined and seeded, onion and garlic.  Drizzle with a couple of tablespoons of olive oil and toss to evenly coat everything.

(Please excuse the picture quality from this point forward.  The batteries died in my camera, so I had to use my iphone.)

Throw the veggies on one side of the grill, keeping a close eye on them so that they don't burn.

When the skin on the peppers starts to brown and become papery, and the onions and garlic have browned, remove from the grill.

In a food processor, chop cilantro, peppers. onion and garlic.  Add olive oil, lime juice and seasonings.  Process on high speed until all ingredients are fully incorporated. 

Once pork chops are done, turn heat off on their side and down to low on the other side.  Place a generous helping of pesto on each pork chop.  Keep on the grill for a couple of minutes more, until pesto is heated through.

Enjoy!