Feta and pesto stuffed pork chops

    Feta and pesto stuffed pork chops

    Recipe photo: Feta and pesto stuffed pork chops
    1

    Feta and pesto stuffed pork chops

    (145)
    1hr


    2 people made this

    About this recipe: Thick pork chops are stuffed with feta cheese, basil pesto and pine nuts. Delicious any night of the week when you fancy a change from plain pork chops!

    Ingredients
    Serves: 4 

    • 3 tablespoons crumbled feta cheese
    • 2 tablespoons chilled basil pesto
    • 1 tablespoon toasted pine nuts
    • 4 thick bone-in pork chops
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon minced garlic
    • 1/2 teaspoon chilli flakes
    • 1/4 teaspoon ground thyme
    • 2 tablespoons balsamic vinegar

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5.
    2. Mix feta cheese, basil pesto and pine nuts in a bowl.
    3. Use the tip of a sharp boning knife to cut a pocket in the side of each pork chop for stuffing.
    4. Stuff pork chops with pesto filling and secure with toothpicks.
    5. Mix black pepper, oregano, garlic, chilli flakes and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a roasting tray or baking dish.
    6. Roast in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. Brush chops with balsamic vinegar and cook until vinegar forms a glaze, another 5 minutes.
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    Reviews & ratings
    Average global rating:
    (145)

    Reviews in English (101)

    by
    36

    delicious!  -  09 Oct 2012  (Review from Allrecipes US | Canada)

    by
    30

    Just finished eating these pork chops. The pesto/feta stuffing was great! But I saw other reviews and only used a 1/4 tsp of red pepper flakes in the rub. The rub was STILL very hot! I love spicy foods but the heat on the outside of the chop just overpowered the delicious stuffing inside. All I tasted was the spicy rub. It would be better as 2 separate recipes. If I make these again I would either use a thinner chop with just the rub and no stuffing if i'm in the mood for spicy; or omit the rub and just stuff it with the stuffing recipe and brush the outside with some of the pesto. I'd also substitute something for the pine nuts. They didnt seem to add much to the flavor for the amount of money it costs for them.  -  17 Jan 2013  (Review from Allrecipes US | Canada)

    by
    30

    This was great. I used walnut instead of pine nut. Turned out great. The cook time was a little off for me, but my chops were a little small. Over all a great recipe. I'll make it again.  -  19 Nov 2012  (Review from Allrecipes US | Canada)

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