Pesto-Stuffed Pork Chops
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
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix feta, pesto, and pine nuts in a bowl. Cut a 3-inch slit in the side of each pork chop, using the tip of a sharp knife, about 2 inches deep and 1/4-inch away from bone. Stuff pork chops with feta-pesto filling and secure with toothpicks.
- Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub onto both sides of each chop. Place chops into a shallow baking dish.
- Bake in the preheated oven until chops are golden, 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, 5 minutes more.
Source
Original recipe: View Original