Delectable Delights — Pesto-Stuffed Pork Chops




Over on herding cats and burning soup, Anna does Tasty Delights and Dazzling Disasters; where she shares about playing in the kitchen and having some fun.


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
Oven: 375F
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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Owner/Review and mind behind Angel’s Guilty Pleasures. However what I am not is a writer. I apologize now for the grammatical and punctuation errors I make, because I know I’m going to make them. I’m a mother, wife, dog owner, animal, and book lover. My favorite animals are horses. As for reading I love all things paranormal & urban fantasy. My favorite shifters are dragons!

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