Directions:
- For filling stir together feta, pesto and pine nuts.
- Place equal amounts of filling in each pork chop, secure opening with toothpick.
- For the rub, combine all other ingredients except for balsamic vinegar in a bowl
- Brush rub on each pork chop.
- Bake at 375 degrees for 35-45 minute.
- During the last 5 minutes of cooking, brush balsamic vinegar on pork chops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.9 Kcal (402 kJ) | ||
| Calories from fat | 74.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.33g | 13% | |
|---|---|---|---|
| Cholesterol | 10.25mg | 3% | |
| Sodium | 188.99mg | 8% | |
| Potassium | 38.74mg | 1% | |
| Total Carbs | 2.24g | 1% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 3g | 6% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 357.78 Kcal (1498 kJ) | ||
| Calories from fat | 279.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.08g | 13% | |
|---|---|---|---|
| Cholesterol | 38.23mg | 3% | |
| Sodium | 705.03mg | 8% | |
| Potassium | 144.51mg | 1% | |
| Total Carbs | 8.35g | 1% | |
| Sugars | 4.39g | 5% | |
| Dietary Fiber | 1.41g | 2% | |
| Protein | 11.19g | 6% | |
| Vitamin C | 7.5mg | 3% | |
| Iron | 2mg | 3% | |
| Calcium | 287.3mg | 8% | |
* 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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