pork chops stuffed with pesto
These pork chops are packed with a delicious herb-filled pesto and feta cheese. Use a tart jelly instead of the jalapeño if you don't like it too spicy.
ingredients:
4 pork loin chops, about 1 1/4 inch thick
5 tablespoons pesto
1 tablespoon pine nuts, toasted
3 tablespoons feta cheese, crumbled
4 tablespoons jalapeño or hot pepper jelly
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon black pepper
1/2 teaspoon red pepper, ground
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cumin
1/4 teaspoon dried basil, crushed
instructions:
To prepare glaze: Melt jalapeño jelly in small saucepan. Add in 3 tablespoons pesto and balsamic vinegar. Let simmer for a few minutes. Remove from heat.
To prepare filling: Combine remaining pesto, pine nuts, and feta cheese in a small bowl.
In a separate bowl, mix together garlic, black pepper, basil, thyme, and cumin. This will be used as the rub for the chops.
To prepare chops: Trim fat and create a pocket in eat chop. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Spoon pesto filling into each chop and sprinkle with rub. If necessary, secure the opening with a wooden pick. Preheat grill. Place the chops on the grill rack over the drip pan. Cover, grill med-hi for 35 to 40 on minutes or till juices run clear, turning once and brushing occasionally with the glaze the last 10 minutes of grilling.Remove from heat and serve immediately.
ingredients:
4 pork loin chops, about 1 1/4 inch thick
5 tablespoons pesto
1 tablespoon pine nuts, toasted
3 tablespoons feta cheese, crumbled
4 tablespoons jalapeño or hot pepper jelly
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon black pepper
1/2 teaspoon red pepper, ground
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cumin
1/4 teaspoon dried basil, crushed
instructions:
To prepare glaze: Melt jalapeño jelly in small saucepan. Add in 3 tablespoons pesto and balsamic vinegar. Let simmer for a few minutes. Remove from heat.
To prepare filling: Combine remaining pesto, pine nuts, and feta cheese in a small bowl.
In a separate bowl, mix together garlic, black pepper, basil, thyme, and cumin. This will be used as the rub for the chops.
To prepare chops: Trim fat and create a pocket in eat chop. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Spoon pesto filling into each chop and sprinkle with rub. If necessary, secure the opening with a wooden pick. Preheat grill. Place the chops on the grill rack over the drip pan. Cover, grill med-hi for 35 to 40 on minutes or till juices run clear, turning once and brushing occasionally with the glaze the last 10 minutes of grilling.Remove from heat and serve immediately.
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