Pesto Stuffed Pork Chops

Bone-in pork chops stuffed with feta cheese, basil pesto, and pine nuts, then baked with a balsamic vinegar glaze are an easy and quick main dish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 335 Calories

Ingredients

• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 2 tablespoons balsamic vinegar
• 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
• 0.5 teaspoon red pepper flakes
• 0.25 teaspoon ground thyme

Recipe Instructions

Step 1

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

Step 2

Mix feta, pesto, and pine nuts in a bowl. To make a pocket, use the tip of a sharp knife to cut a 3-inch slit in the side of each pork chop, about 2 inches deep and 1/4-inch away from bone. Stuff pork chops with feta-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 spice mix. Place chops into a shallow baking dish.

Step 4

Bake in the preheated oven until chops are golden, 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, 5 minutes more.