Jess’ Sundried Tomato Pork Chops 
Courtesy of Jess Riley

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Ingredients: 

• 4 pork chops (1 inch thickness minimum)
• 1-1/2 Tbls. MOV Tuscan Herb Olive Oil
• 1-1/2 Tbls. MOV Garlic Olive Oil 
• 4 tsp NHHS NH Farmhouse Blend
• 2 tsp NHHS Kidder Mt. Smoke Blend
• 1 Quart garden fresh cherry tomatoes (halved) 
• 4 tablespoons (1 Tbsp per pork chop) Pastene Sundried Tomato Pesto

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Directions:
Preheat oven to 400F.

Coat a baking sheet with both olive oils. Shake pan side to side to blend and spread oils evenly.

Place halved tomatoes face down on the perimeter of the baking sheet.

Place pork chops in the center of the baking sheet and coat with half of the dry rub blends. Flip pork chops over and coat with remaining dry rub blends.

Top pork chops with sun-dried tomato pesto and gently massage on top of the pork chop.

Bake in the oven for 20 minutes.

Serve with the cherry tomatoes and the juice from the tomatoes.
Enjoy!!

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