Ingredients
4
4 servings
- •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
- •½ teaspoon red pepper flakes
- •¼ teaspoon ground thyme
- •2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 335
- Carbohydrate: 3g
- Fat: 22g
- Fiber: 1g
- Protein: 29g
- Sugar: 2g
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