Fireman Bob's Pesto - Stuffed Pork Chops

Bob Cooney

By
@firemanbob59

If you LOVE Pesto... You will Love this recipe.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

45 Min

Method:

Convection Oven

Ingredients

3 Tbsp
feta cheese - crumbled
2 Tbsp
refrigerated basil pesto
1 Tbsp
pine nuts, toasted
4
pork loin chops, cut 1-1/4 inches thick
1 tsp
freshly ground course black pepper
1 tsp
dried oregano, crushed
2 clove
garlic, minced
1/4 tsp
crushed red pepper
1/4 tsp
dried thyme, crushed
1 Tbsp
balsamic vinegar

Directions Step-By-Step

1
Filling:

In a small bowl, stir together feta cheese, pesto, and pine nuts. Set aside.
2
Pork Chop prep:

Trim fat from chops, Make a pocket in each chop by cutting horizontally from the fatty side almost to the bone or the opposite side.
3
Stuff the Chops:

Divide the filling among the 4 chops and fill each pocket. If necessary,
Secure each chop with a wooden tooth pick.
4
Rub for the chops:

In a small bowl, combine the black pepper, oregano, garlic, crushed red pepper, and the crushed thyme. Rub evenly on all sides of the chops. Place chops on a rack in shallow roasting pan. Bake in a 375* oven for 35 to 45 minutes or until chops are 160* F. and juices run clear. Brush the vinegar onto the chops the last 5 minutes of baking.

* Before Serving * Remove Tooth Picks!!!!
5
A Baked Potato with Sour Cream and Chives along with Buttered Broccoli or Cauliflower is Great!

ENJOY!

About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #Yummy, #Porklisous