Directions:
- 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 (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.68 Kcal (2331 kJ) | ||
| Calories from fat | 278.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.99g | 48% | |
|---|---|---|---|
| Cholesterol | 189.47mg | 63% | |
| Sodium | 334.09mg | 14% | |
| Potassium | 599.62mg | 13% | |
| Total Carbs | 2.9g | 1% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 60.68g | 121% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2.6mg | 14% | |
| Calcium | 178.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 234.9 Kcal (983 kJ) | ||
| Calories from fat | 117.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.08g | 48% | |
|---|---|---|---|
| Cholesterol | 79.95mg | 63% | |
| Sodium | 140.97mg | 14% | |
| Potassium | 253.02mg | 13% | |
| Total Carbs | 1.22g | 1% | |
| Sugars | 0.75g | 7% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 25.6g | 121% | |
| Vitamin C | 1mg | 4% | |
| Iron | 1.1mg | 14% | |
| Calcium | 75.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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