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fireman bob's pesto - stuffed pork chops

(7 ratings)
firemanbob65 avatar
Recipe by
Bob Cooney
@firemanbob65
Cottonwood Heights, UT

If you LOVE Pesto... You will Love this recipe.

(7 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 45 Min
method Convection Oven

Ingredients For fireman bob's pesto - stuffed pork chops

  • 3 Tbsp
    feta cheese - crumbled
  • 2 Tbsp
    refrigerated basil pesto
  • 1 Tbsp
    pine nuts, toasted
  • 4
    pork loin chops, cut 1-1/4 inches thick
  • 1 tsp
    freshly ground course black pepper
  • 1 tsp
    dried oregano, crushed
  • 2 clove
    garlic, minced
  • 1/4 tsp
    crushed red pepper
  • 1/4 tsp
    dried thyme, crushed
  • 1 Tbsp
    balsamic vinegar
  • 2 tsp
    cumin

How To Make fireman bob's pesto - stuffed pork chops

  • 1
    Filling: In a small bowl, stir together feta cheese, pesto, and pine nuts. Set aside.
  • 2
    Pork Chop prep: 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.
  • 3
    Stuff the Chops: Divide the filling among the 4 chops and fill each pocket. If necessary, Secure each chop with a wooden tooth pick.
  • 4
    Rub for the chops: In a small bowl, combine the black pepper, cumin, oregano, garlic, crushed red pepper, and the crushed thyme. Rub evenly on all sides of the chops. Place chops on a rack in shallow roasting pan. Bake in a 375* oven for 35 to 45 minutes or until chops are 160* F. and juices run clear. Brush the vinegar onto the chops the last 5 minutes of baking. * Before Serving * Remove Tooth Picks!!!!
  • 5
    A Baked Potato with Sour Cream and Chives along with Buttered Broccoli or Cauliflower is Great! ENJOY!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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