Categories: Pork
Ingredients
- 3 tbsp. crumbed feta
- 4-5 tbsp. refrigerated basil pesto
- 1 tbsp. pine nuts, toasted
- 2 tbsp. jalapeno chile pepper jelly
- 1 tbsp. balsamic vinegar
- 4 pork chops
- 2 garlic cloves, minced
- 1 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp celery seeds, crushed
- 1/2 tsp fennel seeds, crushed
- 1/4 tsp dried thyme, crushed
- 1/4 tsp ground cumin
Directions
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In a small bowl, soak 8 wooden picks in water for 10 minutes. Meanwhile, for filling, in a small bowl, stir together feta cheese, 2 tbsp. of the pesto, and the pine nuts. Set aside.
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For glaze, in a small saucepan, melt jelly over low heat. Stir in the remaining 2-3 tbsp. pesto and the balsamic vinegar; heat through. Set aside.
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Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fatty side almost to the bone or the opposite side. Divide filling among pockets in chops. Secure openings with soaked wooden picks.
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For rub, in a small bowl, combine garlic, black pepper, cayenne, celery seeds, fennel seeds, thyme, and cumin. Sprinkle mixture evenly over both sides of each chop; rub in with your fingers.
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Preheat grill to medium. Cover and grill chops until juices run clear, turning once and brushing occasionally with glaze during the last 10 minutes of grilling.