Directions:
- Pound chops to 1/4 thickness.
- Spread 2 tablespoons pesto on 1/2 of each chop. I use the ridge in the middle of the chop that resulted from the butterfly cut as a dividing line.
- Fold the top half of the chop down over the pesto side and using the back side of a heavy knife (the opposite side of the sharp side) pound around the outside edge to seal.
- Brown the chops in a scant amount of oil over medium-high heat for 2-3 mins per side.
- The chops will finish cooking in a 350 degree oven while you carmelize your sliced onion in the pan juices and deglaze with 1/2 cup white wine. Allow to reduce by half.
- To serve, pour sauce over chops.
- Goes nice with a side of French potatoes French Potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.41 Kcal (651 kJ) | ||
| Calories from fat | 86.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.63g | 15% | |
|---|---|---|---|
| Cholesterol | 20.76mg | 7% | |
| Sodium | 463.52mg | 19% | |
| Potassium | 159.44mg | 3% | |
| Total Carbs | 3.76g | 1% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 7.88g | 16% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 95.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 173.33 Kcal (726 kJ) | ||
| Calories from fat | 96.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 15% | |
|---|---|---|---|
| Cholesterol | 23.15mg | 7% | |
| Sodium | 516.96mg | 19% | |
| Potassium | 177.82mg | 3% | |
| Total Carbs | 4.19g | 1% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 8.78g | 16% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 106.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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