Ah….the basil is so beautiful this time of year and I have already started to make and freeze it in pesto cubes (see recipe to follow). This recipe is a lovely way to enjoy your freshly made pesto.
Pesto Stuffed Pork Chops are coated in an herb and garlic rub and stuffed with Feta cheese, pesto and toasted pine nuts.
It is shown here with Zucchini Provencal and baked sweet potatoes that have been drizzled with olive oil…..very yummy!
Pesto Stuffed Pork Chops
Print recipe| Inspiration | Better Homes and Garden Cookbook |
Ingredients
- 4 1 1/4 inch thick pork loin chops
- 3 Tbsp crumbled Feta cheese
- 2 Tbsp fresh pesto (see recipe to follow or purchase commercial pesto)
- 1 Tbsp toasted pine nuts
- 1 Tsp freshly ground pepper
- 1 Tsp dried oregano
- 2 Cloves garlic (grated or minced)
- 1/4 Tsp crushed dried red pepper
- 1/4 Tsp dried thyme
- 1 Tbsp balsamic vinegar
Directions
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In a small frying pan on medium high add the pine nuts and stir until nicely browned. In a small bowl, stir together the Feta cheese, pesto and the toasted pine nuts. Set aside.  | |
| Make a pocket in each chope by cutting horizontally from the fat side almost to the bone. Divide the cheese mixture among the pockets in the chops. | |
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For the rub, combine the black pepper, oregano, garlic, crushed red pepper and thyme. Rub evenly onto all sides of the meat.  | |
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Bake in a 375 deg F oven for 35 - 45 minutes or until the chops are 160 deg F and the juices run clear. Brush vinegar onto chops the last minute of baking.  | |
Pesto
| Serves | Makes 2 cups |
| Inspiration | Silver Palate |
Ingredients
- 2 Cups packed fresh basil leaves
- 4 Good sized garlic cloves (peeled and chopped)
- 1 cup olive oil
- 1 1/4 Cups freshly grated Parmesan cheese
- salt and freshly ground pepper (to taste)
Directions
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Wash the basil and pat dry or use a salad spinner  | |
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Combine the basil and garlic in the a blender or bowl of a food processor and chop.  | |
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Leave the motor running and add the olive oil in a slow, steady stream.  | |
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Shut the motor off, add the cheese, a pinch of salt and a liberal grinding of pepper.  | |
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Process briefly to combine, then scrape out into a bowl and cover until ready to use. If you cannot use it all in the foreseeable future, then scoop it into a clean ice cube tray, cover lightly with plastic wrap and freeze  | |
| When frozen, move the pesto cubes to a zip lock bag or plastic container. You can use it a cube at a time in anything that requires pesto. You can easily cut the cubes in half, since they are so full of oil, they will cut even when frozen. | |