WELCOME TO MY KITCHEN
I thought I would also share my kitchen creations or disasters with you! This recipe is one I got out of my Better Homes and Gardens Cook Book.
Pesto-Stuffed Pork Chops
Prep: 20 Min
Bake: 35 Min
Makes: 4 Servings
3 tablespoons crumbled feta cheese
2 tablespoons refrigerated basil pesto
1 tablespoon pine nuts, toasted
4 pork loin shops or boneless pork loin chops, cut 1 1/4 inches thick
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon dried thyme, crushed
2 cloves garlic, minced
1 tablespoon balsamic vinegar
— Making filling. Preheat oven 375F. In a Small bowl stir together feta cheese, pesto, and pine nuts.
— Meat. Trim fat from meat. Make a pocket in each chop by cutting horizontally. Spoon filling into pockets. Secure the opening with wooden toothpicks.
— Making the rub. In a small bowl combine black pepper, oregano crushed red pepper, thyme, and garlic. Rub evenly onto all sides of pork chop. Place chops on a rack in a shallow roasting pan. Bake 35 to 45 min or until chops are 160F and juices run clear. Brush vinegar onto chops the last 5 min of baking. Discard toothpicks before serving.
Want the recipe?
Check out Better Homes and Gardens Pesto-Stuffed Pork Chops!
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