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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

Nutrition Info

334.8 calories carbohydrate: 3.3 g cholesterol: 93.7 mg fat: 22.2 g fiber: 0.7 g protein: 29.4 g saturatedFat: 8.1 g servingSize: - sodium: 208.3 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

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.

4 servings

Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.