Pesto-Stuffed Pork Chops

Pesto-Stuffed Pork Chops

3 reviews, 4.3 star(s). 67% would make again

Ready in 55 minutes

Prep: 20 minutes

Bake: 35 minutes

Oven: 375 F

Makes: 4 servings


3 tablespoons feta cheese; crumbled
2 tablespoons refrigerated basil pesto
1 tablespoon pine nuts; toasted
4 pork loin chops or boneless pork loin chops; cut 1¼ inches thick
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano; crushed
1 teaspoon bottled minced garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon dried thyme; crushed
1 tablespoon Balsamic vinegar

Original recipe makes 4



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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lnpmel 4y ago

The pic looks like road kill,but tastes good
Maven2 6y ago

[I posted this recipe.]
Caylor2927 6y ago

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