Pesto Stuffed Pork Chops
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Crumbled Feta Cheese2 tbsps
Basil Pesto (chilled)1 tbsp
Toasted Pine Nuts1 tsp
Ground Black Pepper1 tsp
Oregano (dried)1 tsp
Garlic (minced)1 tsp
Red Pepper Flake1 tsp
Ground Thyme2 tbsps
Balsamic VinegarDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Mix feta cheese, basil pesto, and pine nuts in a bowl
3
Use the tip of a sharp boning or paring knife to 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 for stuffing
4
Stuff pork chops with pesto filling and secure with toothpicks
5
Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix
6
Place chops into a shallow baking dish
7
Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes
8
An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C)
9
Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes