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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad. Ingredients:
3 tablespoons crumbled feta cheese |
2 tablespoons chilled basil pesto |
1 tablespoon toasted pine nuts |
4 bone-in pork loin chops, 1 1/4-inch thick |
1 teaspoon ground black pepper |
1 teaspoon dried oregano |
1 teaspoon minced garlic |
1/2 teaspoon red pepper flakes |
1/4 teaspoon ground thyme |
2 tablespoons balsamic vinegar |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
3. Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
4. Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.
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