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Pesto Stuffed Pork Chops Recipe

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This recipe for Pesto Stuffed Pork Chops, by , is from Cookbook For and From Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gigi

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp crumbled Feta cheese
2 Tbsp chilled basil pesto
1/4 c toasted pine nuts
4 (1 1/4" thick) bone-in pork loin chops (12 oz each)
1 tsp black pepper
1 tsp dried oregano
1 tsp minced garlic
1/4 tsp salt
1/2 tsp crushed red pepper
1/4 tsp ground thyme
2 Tbsp balsamic vinegar

Directions:
Directions:
Preheat oven to 375. Stir together feta, pesto, and pine nuts in a bowl. Using the tip of a sharp paring knife, cut a 3-inch slit in side of each pork chop (2 inches deep and 1/4 inch away from the bone) to make a pocket. Stuff chop with pesto filling and secure with toothpicks.
Mix together black pepper, oregano, garlic, salt, crushed red pepper, and thyme in a small bowl. Rub mixture over both sides of each chop. Put chops in a shallow baking dish. (Chops can be stuffed up to 3 hours ahead and chilled, covered. Let stand at room temperature 30 minutes before baking.)
Bake until chops are browned and an instant-read thermometer inserted into centers registers 145, about 40 minutes. Brush chops with balsamic vinegar and bake until glazed, about 5 minutes more.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes prep and 45 minutes bake
Personal Notes:
Personal Notes:
Even if you don't like pork, you might just love this. Healthy too!!

 

 

 

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