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!