- make this recipe
- user reviews (1)
-
3
tablespoons crumbled feta cheese
-
2
tablespoons refrigerated basil pesto
-
1
tablespoon pine nuts, toasted
-
4
pork loin chops or boneless pork loin chops, cut 1-1/4 inches thick
-
1
teaspoon freshly ground black pepper
-
1
teaspoon dried oregano, crushed
-
2
cloves garlic, minced
-
1/4
teaspoon crushed red pepper
-
1/4
teaspoon dried thyme, crushed
-
1
tablespoon balsamic vinegar
1. For filling, in a small bowl stir together feta cheese, pesto, and pine nuts. Set aside.
2. 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 the opening with a wooden toothpick.
3. 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 degree F oven for 35 to 45 minutes or until done (160 degrees F) and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, discard toothpicks.
4. Makes 4 servings
- Servings Per Recipe 4,
- Calories 358,
- Protein (gm) 41,
- Carbohydrate (gm) 4,
- Fat, total (gm) 18,
- Cholesterol (mg) 104,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 2,
- Sugar, total (gm) 1,
- Vitamin A (IU) 97,
- Vitamin C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 201,
- Potassium (mg) 640,
- Calcium (DV %) 61,
- Iron (DV %) 2,
- Lean Meat () 6,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This recipe is delicious, especially if it is paired with garlic mashed potatoes and asparagus :) Make sure that you cut horizontally all the way to the bone to ensure an even spread of pesto inside the pork. Enjoy!
6/6/2010 08:06:38 PM Report Abuse