On the bright side, I've been nominated for a Versatile Blogger Award. I know it's a great way for us to spread the love amongst bloggers. So, here are the rules of accepting the award:
1. Add the award to your blog.
2. Thank the person who presented it to you.
3. List seven random facts about yourself.
4. List the rules.
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Pesto-Stuffed Pork Chops--via Better Homes and Garden New Cookbook pg 403
Prep Time:20mins Cook Time: 35mins
3 Tbs crumbled feta cheese I don't like feta, so I use whatever cheese I have on hand at the time
2 Tbs basil pesto
1 Tbs pine nuts I didn't add these since my pesto has lots of pine nuts already
4 pork loin chops cut 1 1/4" thick
1 tsp ground black pepper
1 tsp dried oregano, crushed
1/4 tsp crushed red pepper
1/4 tsp dried thyme, crushed
2 cloves garlic, inced
1 Tbs balsamic vinegar
1. Preheat oven to 365 degrees F. For filling, in a small bowl stir together cheese, pesto and pine nuts; set aside.
2. Trim fat from meat. Make a pocket in each chop by cutting horizontall from fat side almost to bone or opposite side. Spoon filling into pockets. Secure the openings with wooden toothpicks.
3. For rub, in a small bowl combine black pepper, oregano, crushed red pepper, thyme, and garlic. Rub evenly onto all sides of meat. place chops on a rack in a shallow roasting pan. Bake for 35 to 45 mins or until chops are 160 degrees F and juices run clear. Brush vinegar onto chops the last 5 mins of baking. discard toothpicks before serving.
This recipe is linked up: check it out here