Badlands Edition

From Field to Plate – The Wild Chef – Badlands Edition – March/April

Baked Garlic Parmesan Crusted Pork Chops with Garlic Pesto:

We’re proud to present another delectable recipe from “The Wild Chef” Jeremiah Doughty. As always, “From Field to Plate” is focused on meals the average home chef can knock out easily but end up with a delicious meal. As always, these recipes consist of meat harvested through hunting and literally brought “From Field to Plate.” Bon Appetit!


Baked Garlic Parmesan Crusted Pork Chops with Garlic Pesto plated


4 bone-in pork chops

3 tablespoons Olive Oil

1 Cup Shredded Parmesan

1 Cup Italian bread crumbs

3 Tablespoons Crushed Garlic

Salt & Pepper to taste



Preheat Oven to 350

Rub each chop with olive oil.

Combine the Parmesan cheese, bread crumbs, garlic, salt & pepper on large plate. Press each pork chop into mixture. Take your time to make sure each side is evenly coated. place chops in a greased baking dish and bake for 45-60 minutes or until internal temperature reaches 170 degrees in the thickest point of chop.

Once chops reach temperature, set aside to rest for 5-10 minutes.

While chop is resting, its time to create our Pesto.


Ingredients for Pesto:

1/4 cup olive oil

1 Cup Basil

1/2 cup shredded Parmesan cheese

5 cloves garlic

1 teaspoon cracked pepper


Directions for Pesto:

Combine all ingredients into food processor or blender, blend till desired consistency.

Top each chop with pesto and ENJOY!!!

dish with pesto topping

For more delicious recipes from The Wild Chef visit:

closeup of pesto topping