Pesto Stuffed Pork Chops

Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 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.

Step: 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.

Step: 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.

Per Serving: 335 calories; protein 29.4g; carbohydrates 3.3g; fat 22.2g; cholesterol 93.7mg; sodium 208.3mg.

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