HEALTHY: PESTO-STUFFED PORK CHOPS

by Bao Sun Oct 30, 2016 5:18 pm

All Recipes

Pesto-Stuffed Pork Chops

3 tbsp crumbled feta cheese
2 tbsp chilled basil pesto
1/4 cup toasted pine nuts
4 (1 1/4 inch thick) bone-in pork loin chops
12 ounces 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

Preheat the oven to 375 F. Stir together the feta, pesto, and the pine nuts
in a bowl. Using the tip of a sharp paring knife, 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. Stuff the pork chops with the pesto filling. Secure with toothpicks.
Mix together the black pepper, oregano, garlic, salt, crushed red pepper, and
the thyme in a small bowl. Rub the mixture over both sides of ech chop. Put
the chops into a shallow dish. Bake until the chops are browned and an instant
read thermometer inserted into the center of each chop registers 145 F., about
40 minutes. Brush the chops with the balsamic vinegar and bake until glazed,
about 5 minutes more. YIELD: 4 Servings

Cinnamon - The Gourmet Girl