Rating: 4.5 stars
224 Ratings
  • 5 star values: 147
  • 4 star values: 51
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 2

Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-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.

  • 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.

  • Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

Nutrition Facts

335 calories; protein 29.4g; carbohydrates 3.3g; fat 22.2g; cholesterol 93.7mg; sodium 208.3mg. Full Nutrition
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