Stuffed with robust pesto flavor, these moist and tender pork chops with onions are a delicious solution for easy weeknight dinners.
- 2 (about 6 ounces each) boneless thick-cut pork chops
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil, divided
- 1 tablespoon olive oil
- 1/2 cup sliced onion
PREHEAT oven to 350° F.
CUT each pork chop horizontally three-fourths of the way through the meat creating a pocket, being careful to not cut all the way through. Rub pork chops with cumin, paprika and salt. Fill each pork chop with 1 tablespoon pesto; secure with wooden picks.
HEAT oil in medium, ovenproof skillet over medium-high heat. Add onion; cook, stirring constantly, for 5 minutes. Add pork chops; cook for 1 minute on each side until brown. Place skillet in oven.
BAKE pork chops and onion for 15 to 20 minutes or until pork is cooked through. Remove wooden picks; top with remaining 3 tablespoons pesto.
Review This Recipe
very tasty. i would probably add more herbs than is suggested to completely cover 2 chops. but other than that, it was very good, a keeper
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