Pesto-stuffed Pork Chops

I'm not sure if you're up for a new recipe this week, but I'm going to try one out, so I thought I'd post about it on the blog and you can try it too, or just learn from my experience!

I'm back to pork this week, although this time, it's dressed up on the inside. My print version of the Better Homes cookbook has a photo demonstrating how to cut a pocket and what the final result looks like, but the web version doesn't have that. I think the directions are pretty straight-forward though.

Ingredients (4 servings)
3 tablespoons crumbled feta cheese
2 tablespoons refrigerated basil pesto
1 tablespoon pine nuts, toasted
4 pork loin chops or boneless pork loin chops, cut 1-1/4 inches thick
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano, crushed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon dried thyme, crushed
1 tablespoon balsamic vinegar

Directions
1. For filling, in a small bowl stir together feta cheese, pesto, and pine nuts. 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. Divide filling among pockets in chops. If necessary, secure the opening with a wooden toothpick.

3. For rub, in a small bowl combine black pepper, oregano, garlic, red pepper, and thyme. Rub evenly onto all sides of meat. Place chops on a rack in a shallow roasting pan. Bake in a 375 degree F oven for 35 to 45 minutes or until done (160 degrees F) and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, discard toothpicks.