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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4|
|Calories from Fat: 184 (49%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 143.6mg||44 %|
|Sodium 189.3mg||7 %|
|Potassium 715.4mg||19 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 1.6g|
|Protein 42.6g||61 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 373
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