Categories: Pork
Ingredients
- 3 tbsp crumbled feta
- 2 tbsp basil pesto
- 1 tbsp pine nuts, toasted
- 4 pork chops
- 1 tsp black pepper
- 1 tsp dried oregano
- 2 garlic cloves, minced
- 1/4 tsp crushed red pepper
- 1/4 tsp dried thyme
- 1 tbsp balsamic vinegar
Directions
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For filling, in a small bowl stir together feta, pesto and pine nuts, set aside.
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Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or opposite side. Divide filling among pockets in chops.
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For rub, in a small bowl combine black pepper, oregano, garlic, crushed red pepper and thyme. Rub evenly onto all sides of the meat. Place chops on a rack in a shallow roasting plan. Bake in a 375 oven for 35-45 minutes or until chops are 160. Brush vinegar onto chops the last 5 minutes of baking.