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Pesto Packed Pork Chops

Everton.Stonehead's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Pork
Interest: 
Gourmet
Cook Time: 
40 Minutes

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