Pesto Stuffed Pork Chops
Print recipe| Inspiration | Better Homes and Garden Cookbook |
Ingredients
- 4 1 1/4 inch thick pork loin chops
- 3 Tbsp crumbled Feta cheese
- 2 Tbsp fresh pesto (see recipe to follow or purchase commercial pesto)
- 1 Tbsp toasted pine nuts
- 1 Tsp freshly ground pepper
- 1 Tsp dried oregano
- 2 Cloves garlic (grated or minced)
- 1/4 Tsp crushed dried red pepper
- 1/4 Tsp dried thyme
- 1 Tbsp balsamic vinegar
Directions
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In a small frying pan on medium high add the pine nuts and stir until nicely browned. In a small bowl, stir together the Feta cheese, pesto and the toasted pine nuts. Set aside.  | |
| Make a pocket in each chope by cutting horizontally from the fat side almost to the bone. Divide the cheese mixture among the pockets in the chops. | |
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For the rub, combine the black pepper, oregano, garlic, crushed red pepper and thyme. Rub evenly onto all sides of the meat.  | |
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Bake in a 375 deg F oven for 35 - 45 minutes or until the chops are 160 deg F and the juices run clear. Brush vinegar onto chops the last minute of baking.  | |