Prep: 20 minutes
Bake: 35 minutes
Oven: 375 F
Makes: 4 servings
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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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 4 | ||
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Calories: 373 | ||
Calories from Fat: 184 (49%) | ||
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Amt Per Serving | % DV | |
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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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