Pesto Stuffed Pork Chops

Tender and juicy stuffed pork chops with a flavorful pesto filling.

They’re easy to make and always a crowd-pleaser.

Pork chops can be dry and tough if overcooked.

Might not be the ideal recipe for people who don’t like feta cheese or pine nuts.

Pork chops are a good source of protein, vitamin B6, and niacin.
Pine nuts are high in healthy monounsaturated fats and antioxidants.

	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
	1/2 teaspoon red pepper flakes
	1/4 teaspoon ground thyme
	2 tablespoons balsamic vinegar

1.	Preheat oven to 400°F (200°C).
2.	In a bowl, mix together feta cheese, basil pesto, and pine nuts.
3.	Using a sharp knife, cut a pocket in the center of each pork chop.
4.	Season pork chops with black pepper, oregano, garlic, red pepper flakes and thyme.
5.	Stuff each chop with pesto mixture and secure with toothpicks.
6.	Heat olive oil in a large skillet over medium-high heat.
7.	Sear pork chops until browned on both sides, about 3-4 minutes per side.
8.	Transfer pork chops to a baking dish and brush with balsamic vinegar.
9.	Bake for 15-20 minutes until internal temperature reaches 145°F (63°C).
10.	Let rest for 5 minutes before serving. Remove toothpicks before serving.