Pesto-Packed Pork Chops

By Debbie54

Ingredients

• 3 Tbsp crumbled feta cheese
• 4-5 Tbsp refrigerated pesto
• 1 Tbsp pine nuts, toasted
• 2 Tbsp jalapeno jelly
• 1 Tbsp balsamic vinegar
• 4 Pork loin chops or boneless pork loin chops, cut 1 1/4 inches thick
• 1 tsp minced garlic
• 1 tsp freshly ground black pepper
• 1/2 tsp each ground red pepper, clelelry see, and fennel seed, crushed
• 1/4 tsp dried thyme, crushed
• 1/4 tsp ground cumin
• Fresh basil leaves (optional)

Preparation

Step 1

For filling, in a small mixing bowl stir together feta cheese, 2 Tbls of the pesto, and pine nuts. Set aside. For glaze, in a small soucepan melt jelly over low heat. Stir in the remaining 2-3 Tbsp pesto and the balsamic vinegar; heat through. 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 oppostie side. Spoon filling into each pocket. If necessary, secure the opening with a wooden pick.

For rub, in a small mixing bowl combine garlic, plack pepper, red pepper, celery seed, fennel seed; thyme, and cumin. Rub evenly onto all sides of meat.

In a covered grill arrange preheated coals around a drip pan for indirect grilling. test for medium heat above the pan. Place chops on teh grill rack over the drip pan. Cover; grill for 35-40 minutes or until juices run clear, turning once and brushing occasionally with glaze the last 10 minutes of grilling. Garnish with basil, if desired. Makes 4 servings.