Ingredients

The following ingredients have 4 Servings
  • 1 1/2 - 2 lbs. pork chops (center cut, boneless)
  • 1 sheet puff pastry
  • 6 cloves garlic (crushed)
  • 4 sprigs fresh rosemary
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • fresh ground black pepper to taste
  • 1 egg (beaten)

Instruction

  • Remove sheet of puff pastry and allow to thaw at room temperature, about 30 minutes
  • Preheat oven to 350 degrees F.
  • Place 2 tablespoons olive oil in large skillet or saute pan, over high heat
  • Place pork chops in pan and sear on each side, 1 to 2 minutes, until lightly browned. Set aside and allow to cool for 5 minutes.
  • Combine garlic, the needles of 2 sprigs of rosemary, 2 tablespoons of olive oil, salt and pepper.
  • Using either a mortar and pestle or small food processor, work ingredients into a pesto.
  • Roll out puff pastry on lightly floured surface.
  • Using table knife divide dough into sections large enough to wrap each pork chop.
  • Lightly coat each pork chop on both sides, with prepared pesto and place on cut out pieces of puff pastry.
  • Wrap each each chop with pastry.
  • Pinch edges together to seal completely.
  • Use pastry brush to apply egg wash to each wrapped chop.
  • Place on baking sheet pre-treated with non-stick coating and bake for 30 minutes.
  • Serve immediately, using 2 reserved rosemary sprigs as garnish.