Pesto stuffed pork chops

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


For filling, in a small bowl stir together feta cheese, pesto, and pine nuts. Set aside.
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.
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.
I like to make mashed potatoes with these & add some pesto to them.