Pesto Stuffed Pork Chops recipe
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Ingredients
- 3 tablespoons crumbled feta cheese 2 tablespoons chilled basil pesto 1 tablespoon toasted pine nuts 4 bone-in pork loin chops, 1 1/4-inch thick 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon minced garlic ½ teaspoon red pepper flakes ¼ teaspoon ground thyme 2 tablespoons balsamic vinegar
Nutrition Info
- 334.8 caloriescarbohydrate: 3.3 gcholesterol: 93.7 mgfat: 22.2 gfiber: 0.7 gprotein: 29.4 gsaturatedFat: 8.1 gservingSize: -sodium: 208.3 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Pesto Stuffed Pork Chops
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl, rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.