Good evening everyone! I would say this was semi successful. Found the recipe here http://reallifedinner.com/pesto-parmesan-pork-chops/ and at the last minute realized there isn’t really a sauce with it. I’m a saucy person and when I realized that, I tried to pull together a quick pesto sauce and that was he part that was unsuccessful. The recipe was great, so next time I will make this pesto sauce to go with it http://www.food.com/recipe/pesto-cream-sauce-287975 and see if it’s better together.
Start by preheating your oven to 350 degrees. While that is heating, salt and pepper both sides of your pork chops, and salt and pepper the bottom of your rimmed baking sheet. Place the pork chops on your baking sheet, then top each with 1 tbsp of pesto sauce being careful not to contaminate your spoon by touching the pork. Once all are topped, spread the pesto and then top with fresh grated Parmesan cheese 1/4-1/2 C each (we like a lot of cheese). Bake for 45-60 minutes (we did 45 and our chops were about 3/4″ thick and they were a little dry so 40 minutes probably would have been perfect).
When there is about 15 minutes left on the oven, start boiling sated water. Cook fettuccini noodles according to their package. Drain when cooked al dente.
If you are a sauce person like me, start the sauce from the link above with about 5-7 minutes left on the pasta.
Serve up the noodles as a bed for the pork chop, top with more freshly grated Parmesan cheese, and sauce if you made it. Enjoy!