Fireman Bob's Pesto - Stuffed Pork Chops
3 Tbspfeta cheese - crumbled
2 Tbsprefrigerated basil pesto
1 Tbsppine nuts, toasted
4pork loin chops, cut 1-1/4 inches thick
1 tspfreshly ground course black pepper
1 tspdried oregano, crushed
2 clovegarlic, minced
1/4 tspcrushed red pepper
1/4 tspdried thyme, crushed
1 Tbspbalsamic vinegar
How to Make Fireman Bob's Pesto - Stuffed Pork Chops
In a small bowl, stir together feta cheese, pesto, and pine nuts. Set aside.
- 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.
- Stuff the Chops:
Divide the filling among the 4 chops and fill each pocket. If necessary,
Secure each chop with a wooden tooth pick.
- Rub for the chops:
In a small bowl, combine the black pepper, cumin, 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!!!!
- A Baked Potato with Sour Cream and Chives along with Buttered Broccoli or Cauliflower is Great!