Pesto-Stuffed Pork Chops
Description
This recipe for pesto stuffed pork chops stuffs bone-in chops with feta cheese, basil pesto, and pine nuts and then bakes with a balsamic vinegar glaze.
Ingredients
•
3 tablespoons crumbled feta cheese
•
2 tablespoons chilled basil pesto
•
1 tablespoon toasted pine nuts
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4 bone-in pork loin chops, 1 1/4-inch thick
•
1 teaspoon ground black pepper
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1 teaspoon dried oregano
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1 teaspoon minced garlic
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1/2 teaspoon red pepper flakes
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1/4 teaspoon ground thyme
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2 tablespoons balsamic vinegar
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
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.
3
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.
4
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.