Pesto-Stuffed Pork Chops
Ingredients List
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3 tablespoons crumbled feta cheese
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2 tablespoons chilled basil pesto
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1 tablespoon toasted pine nuts
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4 bone-in pork loin chops, 1 1/4-inch thick
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1 teaspoon ground black pepper
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1 teaspoon dried oregano
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1 teaspoon minced garlic
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½ teaspoon red pepper flakes
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¼ teaspoon ground thyme
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2 tablespoons balsamic vinegar
Instructions
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Preheat your oven to 375°F (190°C).
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In a mixing bowl, combine feta cheese, basil pesto, and pine nuts. Carefully slice a 3-inch pocket into the side of each pork chop, about 2 inches deep, keeping it 1/4-inch from the bone. Stuff the pork chops with the pesto mixture and secure the opening with toothpicks.
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In a small bowl, blend black pepper, oregano, garlic, red pepper flakes, and thyme. Rub the spice mixture onto both sides of each stuffed chop. Arrange the chops in a shallow baking dish.
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Place the dish in the oven and bake until the pork chops are golden brown and the stuffing is heated through, approximately 40 minutes. Use a meat thermometer to check that the stuffing reaches an internal temperature of 145°F (63°C). Brush with balsamic vinegar and return to the oven for another 5 minutes, allowing the vinegar to form a glaze.
Nutritional Information (per serving)
| 335 | Calories |
| 22g | Fat |
| 3g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 335 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 8g | 41% |
| Cholesterol 94mg | 31% |
| Sodium 208mg | 9% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2g | |
| Protein 29g | 59% |
| Vitamin C 2mg | 3% |
| Calcium 121mg | 9% |
| Iron 2mg | 11% |
| Potassium 445mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5