PESTO STUFFED PORK CHOPS

PESTO STUFFED PORK CHOPS

4 pork chops
5 tablespoons of Extra Virgin Olive Oil
2 tsp Basil (I use the kind in the can because it last longer)
1 clove Garlic (chopped)
2 Tablespoon Pecorno Romano cheese (heaping)
3 Tablespoons of Feta cheese
Kosher salt and pepper to taste

1 Teaspoon of pepper
1/2 Pepper flakes
2 Tablespoon of Balsamic Vinegar
1 Teaspoon dried Oregano

1/4 Teaspoon ground Thyme
1 Clove Garlic (chopped)

Preheat oven to 375F

Mix together oil, basil, garlic, cheese, pepper and salt until smooth (Some may want to use a food processor or blender) The first time I tried this recipe I added two slices of herb bread to the mixture, which caused them to be too dry. Leave the bread on the side.

 

 

Cut pork while half frozen (So much easier this way). Split mixture into 4 even portion and stuff into pork chops. The place in a shallow baking pan.

 

Mix remaining ingredients in a small bowl and use as a rub on both sides of the pork chops.

 

 

Bake chops until the centers are hot. This took about 40 minutes. Remove from over and brush with 2 tablespoons of balsamic vinegar and then return to oven for an additional 5 minutes. Serve and enjoy.

 

 

 

*I served mine with broccoli which was a nice complimenting flavor.

 

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