Pesto-Stuffed Pork Chops
tablespoons crumbled feta cheese
tablespoons purchased basil pesto
pork loin chops or boneless pork loin chops, cut 1-1/4 inches thick
teaspoon freshly ground black pepper
teaspoon dried oregano, crushed
cloves garlic, minced
teaspoon crushed red pepper
teaspoon dried thyme, crushed
tablespoon balsamic vinegar
- Preheat oven to 375 degrees F. For filling, in a small bowl stir together feta cheese, pesto, and pine nuts. Set aside.
- 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.
- 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 for 35 to 40 minutes or until done (145 degrees F) and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, discard toothpicks.
Nutrition Facts(Pesto-Stuffed Pork Chops)
- Per serving:
- 358 kcal cal.,
- 18 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 6 g monounsatured fat),
- 104 mg chol.,
- 201 mg sodium,
- 4 g carb.,
- 0 g fiber,
- 1 g sugar,
- 41 g pro.
- Percent Daily Values are based on a 2,000 calorie diet