Pesto-Stuffed Pork Chops
This stuffed pork chops recipe is inspired by the Greek islands! The pesto pork chops are also stuffed with pine nuts and feta, then are seasoned with oregano, garlic, and more for a super tasty white meat meal.
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Pesto-Stuffed Pork Chops
Directions
- 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 openings with wooden toothpicks.
- 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:
- 415 kcal ,
- 20 g fat
- (7 g sat. fat ,
- 2 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 133 mg chol. ,
- 228 mg sodium ,
- 3 g carb. ,
- 0 g fiber ,
- 1 g sugar ,
- 52 g pro.