Pesto-Stuffed Pork Chops

By ezunich

Ingredients

• 1/4 inches thick 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano, crushed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper 1/4 teaspoon dried thyme, crushed 1 tablespoon balsamic vinegar

Preparation

Step 1

Directions

Preheat oven to 375 degrees F. For filling, in a small bowl stir together feta cheese, pesto, and pine nuts. Set aside.

Trim fat from meat. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide filling among pockets in chops. If necessary, secure the opening with a wooden toothpick.

For rub, in a small bowl combine black pepper, oregano, garlic, red pepper, and thyme. Rub evenly onto all sides of meat. Place chops on a rack in a shallow roasting pan. Bake for 35 to 40 minutes or until done (145 degrees F) and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, discard toothpicks.