Fireman Bob's Pesto - Stuffed Pork Chops

Bob Cooney


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

★★★★☆ 7 votes
20 Min
45 Min
Convection Oven


3 Tbsp
feta cheese - crumbled
2 Tbsp
refrigerated basil pesto
1 Tbsp
pine nuts, toasted
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



In a small bowl, stir together feta cheese, pesto, and pine nuts. Set aside.
2Pork 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.
3Stuff the Chops:

Divide the filling among the 4 chops and fill each pocket. If necessary,
Secure each chop with a wooden tooth pick.
4Rub 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!!!!
5A Baked Potato with Sour Cream and Chives along with Buttered Broccoli or Cauliflower is Great!


About this Recipe

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