Description
Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.
Ingredients
- 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
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground thyme
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4