Name: Pesto Stuffed Pork Chops
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Crumbled feta cheese - 3 tablespoons; Chilled basil pesto - 2 tablespoons; Toasted pine nuts - 1 tablespoon; Bone-in pork loin chops, 1 1/4-inch thick - 4; Ground black pepper - 1 teaspoon; Dried oregano - 1 teaspoon; Minced garlic - 1 teaspoon; Red pepper flakes - ½ teaspoon; Ground thyme - ¼ teaspoon; Balsamic Vinegar - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pesto Stuffed Pork Chops

1. Crumbled feta cheese - 3 tablespoons

2. Chilled basil pesto - 2 tablespoons

3. Toasted pine nuts - 1 tablespoon

4. Bone-in pork loin chops, 1 1/4-inch thick - 4

5. Ground black pepper - 1 teaspoon

6. Dried oregano - 1 teaspoon

7. Minced garlic - 1 teaspoon

8. Red pepper flakes - ½ teaspoon

9. Ground thyme - ¼ teaspoon

10. Balsamic Vinegar - 2 tablespoons

How to cook deliciously - Pesto Stuffed Pork Chops

1. Stage

Preheat oven to 375 degrees F (190 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.