Lunch: Pesto Stuffed Pork Chops

Recipe by SDaisy2 Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.

This recipe includes fertility superfoods such as:

Nuts, Basil

Health and fertility benefits of Pesto Stuffed Pork Chops

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 tablespoons crumbled feta cheese
2 tablespoons chilled basil pesto
1 tablespoon toasted pine nuts
4 bone-in pork loin chops, 1 1/4-inch thick
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon ground thyme
2 tablespoons balsamic vinegar

Instructions

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.

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