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
1/8 teaspoon red pepper flakes
1/4 teaspoon ground thyme
2 tablespoons balsamic vinegar
Directions
1. Preheat oven to 375F.
2. Mix feta cheese, basil pesto, and pine nuts in a bowl. Cut a three-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.
3. 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.
4. Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. Brush chops with balsamic vinegar and bake until vinegar forms a glaze, about 5 minutes.
Yield: 4 servings