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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Pesto Pork Chops Recipe

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This recipe for Stuffed Pesto Pork Chops is from The Sensational A - Z Cookbook, 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:  

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons of crumbled feta cheese
2 tablespoons of chilled basil pesto
1 tablespoon of toasted pine nuts
4 bone-in pork loin chops, 1 1/4-inch thick
1 teaspoon of ground black pepper
1 teaspoon of dried oregano
1 teaspoon of garlic, minced
teaspoon of red pepper flakes
teaspoon of ground thyme
2 tablespoons of balsamic vinegar

Directions:
Directions:
Preheat oven to 375 F. Spray a shallow baking dish with cooking spray.

In a small bowl, mix feta cheese, basil pesto, and pine nuts. 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 for 40 to 45 minutes. or until chops are browned and stuffing is hot. An instant-read meat thermometer inserted into the center of the stuffing should read 145 F. Brush chops with balsamic vinegar and bake until vinegar forms a glaze (about another 5 minutes).

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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