Pesto Stuffed Pork Chops

Made these on a whim, and they were a.maz.ing. And I don't generally love pork chops. I hadn't ever thought to combine pesto with pork chops, but it's a great combination!

3 Tbls crumbled feta cheese

2 Tbls chilled basil pesto

1 Tbls toasted pine nuts

4 boneless pork chops, 1 1/4-inch thick

1 tsp ground black pepper

1 tsp dried oregano

1 tsp minced garlic

1/2 tsp red pepper flakes

1/4 tsp ground thyme

2 Tbls balsamic vinegar

Preheat oven to 375 degrees F (190 degrees C).

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. Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

(Source: All Recipes; http://allrecipes.com/recipe/pesto-stuffed-pork-chops/detail.aspx?event8=1&prop24=SR_Title&e11=pesto%20pork%20chops&e8=Quick%20Search&event10=1&e7=Home%20Page)