Pesto-Stuffed Pork Chops

Ingredients

Courtesy of Edwina Rogers of Mobile County – 2nd place
Start-to-finish: One hour
(20 minutes active)
Serves 2
3 tablespoons crumbled Feta cheese
4 tablespoons basil pesto
4 tablespoons toasted pine nuts or pecans
2 thick, center-cut, bone-in pork chops
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon ground thyme
1 teaspoon minced garlic
2 strips cooked bacon, finely chopped
2 tablespoons balsamic vinegar
Parsley, optional

Preparation

Mix Feta cheese, pesto and pine nuts or pecans in bowl. Use the tip of a sharp knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep. Stuff pork chops with pesto filling and secure with toothpicks. Mix oregano, red pepper flakes, thyme and garlic in a small bowl; rub both sides of each chop with spice mix. Place chops in a shallow baking dish. Bake at 375F until chops are browned and stuffing is hot, about 40 minutes. Thermometer should read 145F. Cook bacon until crisp and mix with balsamic vinegar. Brush chops with vinegar mixture and bake until a glaze forms. Garnish with parsley if desired.