Here's a great recipe I sort of came up with after searching around the net for something similar. This recipe would be great with any cut of meat really, chicken, beef, veal...it's Italian flavors full of pesto and cheese. I served it along side creamy mashed potatoes and a veggie. My chops were really thin, but I recommend using thick cut for better pockets. We loved this and will be adding it to our regular menu.
Pesto and Cheese Stuffed Pork Chops
2 low fat string cheese sticks, cut lengthwise into 4 pieces
2 tablespoons basil pesto
2 cloves garlic, minced
4 pork loin chops or boneless pork loin chops, cut 1-1/4 inches thick
1 teaspoon freshly ground black pepper
1/2 tsp salt
1 teaspoon dried oregano
1/4 teaspoon dried thyme, crushed
2 Tbl olive oil
8oz. can low sodium tomato sauce
Chopped fresh basil for garnish
Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Lay a piece of cut string cheese and scoop a little pesto and garlic inside each pork chop. If necessary, secure the opening with a wooden toothpick.
Season pork chops with salt, pepper, oregano and thyme.
In a large medium-hot skillet heat oil, cook pork chops 3-4 minutes per side until golden brown. Add tomato sauce and let simmer for about 8-10 more minuites or until pork chops are cooked through. Garnish with fresh basil, serve.
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