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1. For filling, stir together cheese, pesto, and nuts. Set aside. Trim fat from meat. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide filling among pockets in chops. If necessary, secure opening with a wooden toothpick.
2. For rub, in a small bowl combine black pepper, oregano, garlic, red pepper, and thyme. Rub evenly onto all sides of meat. Place chops on a rack in a shallow roasting pan. Bake in a 375 F oven for 35 to 45 minutes or until done (160 F) and juices run clear. Brush vinegar onto chops during the last 5 minutes of baking. Before serving, discard toothpicks.
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