Pesto Packed Pork Chops
|Crumbled feta cheese||3 Tablespoon|
|Pesto||5 Tablespoon (Purchased)|
|Pine nuts||1 Tablespoon, toasted|
|Jalapeno jelly||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Pork loin chops||4 , cut 1 1/4 inches thick (Bone In / Boneless)|
|Minced garlic||1 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
|Fennel seed||1⁄2 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Ground cumin||1⁄4 Teaspoon|
|Fresh basil leaves||4|
1. For filling, in a small mixing bowl stir together feta cheese, 2 tablespoons of the pesto, and the pine nuts. Set aside. For glaze, in a small saucepan melt jelly over low heat. Stir in the remaining 2 to 3 tablespoons pesto and the balsamic vinegar; heat through. Set aside.
2. Trim fat from meat. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Spoon filling into each pocket. If necessary, secure the opening with a wooden pick.
3. For rub, in a small mixing bowl combine garlic, black pepper, red pepper, celery seed, fennel seed, thyme, and cumin. Rub evenly onto all sides of meat.
4. In a grill with a cover arrange preheated coals around a drip pan for indirect grilling. Test for medium heat above the pan. Place the chops on the grill rack over the drip pan. Cover; grill for 35 to 40 minutes or till juices run clear, turning once and brushing occasionally with glaze during the last 10 minutes of grilling. If desired, garnish with basil.