Pesto Stuffed Pork Chops
Bone-in pork chops are stuffed with feta cheese, basil, and pine nuts and baked with a balsamic vinegar glaze in an easy and quick family favorite main dish.
This was wonderful! I used a boneless pork chop, flattened it with a meat mallet, rolled it around stuffing and then secured with toothpicks. I should have reduced the baking time going this route, but everyone still loved it. I served it with the Gourmet Mushroom Risotto and some asparagus. I look forward to making it again.
Good recipe for a simple meal that won't fail to impress. I made the pesto fresh, substituted the pine nuts for walnuts, and omitted the basalmic. The mix of the feta and pesto in the filling is so tasty and it keeps the meat moist. Savory and herby flavors make for a satisfying meal.
Amazeballs! Couldn't find the bone in chops, so I got some without the bone. They weren't thick enough to make the pocket, so I rolled them up and secured with toothpicks as others suggested. I omitted the red pepper flakes, because I don't like heat. Served with couscous and grilled zucchini/squash that I put a coat of olive oil and salt/pepper on. Phenomenal, and done in 45 min. Boyfriend demanded it be added to the weekly rotation.
Tim really liked it. I thought it was a little weak on the glaze.
Will definitely make this again - we loved it. My pork chops weren't thick enough to properly create a pocket, so I just put the stuffing on top - worked just fine. (Now that I've seen the suggestion about flattening boneless chops and rolling around the stuffing, I will likely do that next time. Plan to try again using chicken - I suspect that will taste really good as well.
I used a small pork roast cooking half way through then removed from oven and cut about 3/4 of the through stuffing it with the fresh basil pesto and crumbled queso fresco. Super moist! Excellent. My husband said it was the BEST pork dish he ever ate!
I made it exactly as the recipe stated. Went to a meat market that has high grade meat. Purchased the pork chops exactly as the recipe called for. Followed the recipe exactly. The prescribed time stated 40 minutes baking time, I cut this back to 35, basted with the balsamic vinegar and continued to bake for the additional 5 minutes. They weren't that tender, would I make them again, probably not. So very disappointed. Was hoping for a new recipe to add to my private recipes ( 3 scrap books full from friend and collections throughout the years, if I don't like them I don't keep them) I doubt I will make this again. Nice flavor, but not very tender. I've been cooking for 50 years and love cooking recipes, have a collection of over 500 cookbooks and each one there is at least one recipe that I make, if there are none, I give them away. If I've tasted a recipe from a friend and liked then it goes in my collection. If not, out it goes, unfortunately, I doubt this will be added.