Pesto Stuffed Pork Chops

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix feta cheese, basil pesto, and pine nuts in a bowl. 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. Stuff pork chops with pesto filling and secure with toothpicks.
3. Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
4. Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

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Reviews (23)

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25

deaversm

Oct. 9, 2012

"delicious!..." See more"

22

nom^_^nom

Nov. 19, 2012

"This was great. I used walnut instead of pine nut. Turned out great. The cook time was a little off for me, but my chops were a little small. Over all a great recipe. I'll make it again...." See more"

20

SDaisy2

Aug. 10, 2012

"These pork chops are awesome! Different than the same old boring breaded chop...." See more"