Type what you have

Ingredients

• ✓ pork loin chop
• cooking spray
• red bell pepper
• teriyaki sauce
• rice vinegar
• garlic
• red pepper flakes
• peanut butter
• green onion
• peanut
• lime

Instructions

1. 1 Coat a slow cooker with cooking spray. Place bell pepper strips and pork chops into the slow cooker. Pour teriyaki sauce, vinegar, garlic, and red pepper flakes over the pork chops.
2. 2 Cover and cook on Low until pork is very tender, 8 to 9 hours. Once tender, remove pork from the slow cooker, and whisk in peanut butter until smooth. Return pork to the slow cooker, and cook 10 minutes more.
3. 3 Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

By Justin McCraven

Ingredients

• ✓ pork loin chop
• orange juice
• dijon mustard
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 In a bowl, mix the orange juice, Dijon mustard, and brown sugar. Place the pork chops in the prepared baking dish, and pour orange juice mixture over chops.
3. 3 Bake 20 minutes in the preheated oven, to a minimum internal temperature of 145 degrees F (63 degrees C).
4. 4 Pour the remaining marinade liquid into a skillet, and cook over medium-high heat until reduced by about 1/2. Pour over the cooked chops to serve.

By BLUEROWZE

Ingredients

• ✓ pork loin chop
• all-purpose flour
• seasoned salt
• black pepper
• canola oil

Instructions

1. 1 Mix flour, seasoned salt, and pepper thoroughly in a wide bowl.
2. 2 Dredge each side of the pork chops in the flour mixture. Set aside on a plate.
3. 3 Pour oil into a frying pan over medium-high heat. Drop a pinch of flour in the oil; it will sizzle if the oil is ready. Add 2 pork chops and cook until golden brown on the outside and no longer pink in the center, 3 to 4 minutes per side. Repeat with the remaining chops.

By JulieLynn

Ingredients

• ✓ pork loin chop
• dijon mustard
• brown sugar
• apple juice
• worcestershire sauce

Instructions

1. 1 Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
2. 2 Remove pork chops from marinade and discard bag and marinade.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.

By Laguna Lala

Ingredients

• ✓ pork loin chop
• rosemary
• black pepper
• salt
• butter
• garlic
• beef broth

Instructions

1. 1 Combine rosemary, ground pepper, and salt in a small bowl; rub rosemary mixture on pork chops.
2. 2 Melt butter in a large skillet over medium-high heat; stir garlic into melted butter, then place pork chops in the skillet. Cook until golden brown, 3 to 5 minutes per side.
3. 3 Reduce heat to low and pour in beef broth. Simmer until pork chops are fully cooked, 35 to 45 minutes. A meat thermometer inserted into the center of the thickest chop should read at least 145 degrees F (63 degrees C).

By Jen

Ingredients

• ✓ pork loin chop
• dijon mustard
• honey
• black pepper
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. 2 Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
3. 3 Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By April

Ingredients

• ✓ pork loin chop
• blue cheese
• bacon
• chive
• garlic salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
2. 2 In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
3. 3 Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

By DOMMECHEF

Ingredients

• ✓ pork loin chop
• vegetable oil
• seasoning salt
• black pepper
• onion
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
3. 3 In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
4. 4 Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown.
5. 5 Remove chops from pan, and serve with onions on top.

By Pamela Newland

Ingredients

• ✓ pork loin chop
• cooking spray
• salt
• black pepper
• brown sugar
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray.
2. 2 Coat a skillet with cooking spray; heat over medium heat. Season pork chops with salt and black pepper; add chops to the skillet. Cook until browned, about 5 minutes per side.
3. 3 Meanwhile, combine brown sugar and honey in a microwave-safe bowl. Microwave on High until brown sugar has softened or melted, about 20 seconds. Stir to combine.
4. 4 Transfer chops to the prepared baking dish; spread ½ honey glaze evenly over top. Bake, uncovered, in the preheated oven for 15 minutes.
5. 5 Flip chops; spread remaining ½ honey glaze over top. Bake until pork is no longer pink in centers, 15 to 20 minutes more. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By missdap

Ingredients

• ✓ pork loin chop
• vegetable oil
• water
• margarine
• pork stuffing mix
• apple pie filling
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in hot oil, 3 to 4 minutes per side. Place on a plate and set aside.
3. 3 Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove the saucepan from heat and let stand until water is absorbed, about 5 minutes. Remove the lid and fluff stuffing with a fork.
4. 4 Spread apple pie filling into the prepared baking dish. Layer pork chops over pie filling. Spoon stuffing over pork chops. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 35 minutes. Remove foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sweetly

Ingredients

• ✓ pork loin chop
• water
• soy sauce
• vegetable oil
• lemon pepper seasoning
• garlic

Instructions

1. 1 Mix water, soy sauce, vegetable oil, lemon-pepper seasoning, and garlic in a deep bowl; add pork chops and toss to coat. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove pork chops from the marinade and shake off excess; discard the remaining marinade.
4. 4 Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Serve hot and enjoy!

By goodeats

Ingredients

• ✓ pork loin chop
• coconut aminos
• orange juice
• fish sauce
• rice vinegar
• garlic powder
• ginger
• sesame oil
• salt
• sesame seed

Instructions

1. 1 Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
2. 2 Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
3. 3 Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
4. 4 Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
5. 5 Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

By Bibi

Ingredients

• ✓ pork loin chop
• olive oil
• garlic powder
• paprika
• chili powder
• cream of mushroom soup
• tomato
• sweet onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a cast iron skillet over medium-high heat. Mist pork chops with olive oil cooking spray and season with garlic powder, paprika, and chili powder. Cook pork chops in the hot skillet, turning frequently, until lightly browned on both sides, 5 to 8 minutes total. Transfer to a casserole or baking dish.
3. 3 Mix together condensed soup and tomatoes in a large bowl until well combined. Pour over pork chops and place onion slices on top. Cover the dish tightly with aluminum foil.
4. 4 Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until pork is tender, 5 to 10 minutes. An instant-read thermometer inserted into the center of a pork chop should read at least 145 degrees F (63 degrees C).

By Bobby Alexander

Ingredients

• ✓ pork loin chop
• avocado oil
• paprika
• salt
• black pepper
• onion powder
• granulated garlic
• cayenne pepper

Instructions

1. 1 Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
2. 2 Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
3. 3 Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
4. 4 Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
5. 5 While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
6. 6 When the grill is ready, lightly spray chops with avocado oil spray.
7. 7 Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
8. 8 Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

By Bibi

Ingredients

• ✓ pork loin chop
• apple
• chicken broth
• tart cherry
• walnut
• herb-seasoned dry bread stuffing mix
• celery
• onion
• butter
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
2. 2 Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
3. 3 Season pork chops with salt and black pepper.
4. 4 Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
5. 5 Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi

Ingredients

• ✓ pork loin chop
• lemon juice
• vegetable oil
• garlic
• salt
• oregano
• pepper

Instructions

1. 1 Combine lemon juice, oil, garlic, salt, oregano, and black pepper in a large resealable plastic bag. Place chops in the bag, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 hours to overnight. Turn the bag frequently to coat the chops.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove chops from marinade; shake off excess. Place remaining marinade in a saucepan; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. 4 Cook chops on the preheated grill until no longer pink in centers, 5 to 7 minutes per side, basting frequently with marinade. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By DOREENBUCH

Ingredients

• ✓ pork loin chop
• salt
• cumin
• coriander
• garlic
• olive oil
• black pepper

Instructions

1. 1 Mix salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season pork chops with salt and pepper, and rub with paste.
2. 2 Heat remaining olive oil in a skillet over medium heat, and cook pork chops, about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

By DARLA

Ingredients

• ✓ pork loin chop
• butter
• white wine vinegar
• water
• salt
• pepper
• anchovy
• butter
• flour

Instructions

1. 1 Pound pork chops to a thickness of 1/4 inch.
2. 2 Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chops and cook until browned, 2 to 3 minutes per side. Drain fat.
3. 3 Add vinegar, water, salt, and pepper to the skillet; bring to a simmer. Reduce the heat to medium-low, cover, and cook until chops are tender, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a platter and keep warm; leave juices simmering in the skillet.
4. 4 Mash anchovy fillets in a small bowl with 2 teaspoons softened butter and flour until a paste forms. Whisk paste into simmering cooking juices; cook and stir until liquid has thickened and flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

By FATBOY31

Ingredients

• ✓ pork loin chop
• olive oil
• pineapple juice
• teriyaki sauce
• rosemary
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Add pork chops and brown for about 3 minutes. Transfer chops to a slow cooker.
3. 3 Combine pineapple juice, teriyaki sauce, rosemary, garlic powder, salt, and pepper in a bowl. Pour over pork chops.
4. 4 Cover and cook on Low, 4 to 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Serve and enjoy!

By minka

Ingredients

• ✓ pork loin chop
• onion salt
• cayenne pepper
• black pepper
• vegetable oil
• flour tortilla
• salsa
• guacamole
• cheddar cheese

Instructions

1. 1 Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
2. 2 Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.

By Phillip D Humphrey

Ingredients

• ✓ pork loin chop
• all-purpose flour
• garlic salt
• olive oil
• basil
• marsala wine
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
3. 3 Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
4. 4 Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

By alisabaum

Ingredients

• ✓ pork loin chop
• olive oil
• seasoning salt
• black pepper
• garlic powder
• poultry seasoning
• worcestershire sauce
• apple cider concentrate
• sherry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
3. 3 Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

By suzette

Ingredients

• ✓ pork loin chop
• brown sugar
• black pepper
• onion powder
• paprika
• salt
• maple syrup
• brown mustard

Instructions

1. 1 Combine brown sugar, black pepper, onion powder, paprika, and salt in a bowl; rub onto pork chops until coated. Cover chops; refrigerate 6 hours to overnight.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place pork chops on a slotted, two-piece broiler pan. Whisk maple syrup and mustard together in a small bowl; set aside.
4. 4 Broil pork chops in the preheated oven for 5 minutes; flip chops. Broil 5 minutes more. Brush chops with maple syrup glaze; broil 1 minute. Flip chops; brush with glaze. Broil until cooked to your desired degree of doneness, about 1 minute. Transfer chops to serving plates; top with additional glaze, if desired.

By Shannon

Ingredients

• ✓ pork loin chop
• orange juice
• soy sauce
• ginger root
• orange zest
• garlic
• garlic chile paste
• salt

Instructions

1. 1 In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
2. 2 Preheat grill for high heat, and lightly oil grate.
3. 3 Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

By Lakmini Ebbinghaus

Ingredients

• ✓ pork loin chop
• water
• salt
• white sugar
• sage
• garlic powder
• water
• olive oil

Instructions

1. 1 Bring 1 cup water to a boil in a large saucepan; add salt, sugar, sage, and garlic powder. Remove from heat; stir until mostly dissolved. Add 10 cups cold water to cool brine. Place pork chops in a resealable plastic freezer bag or other airtight container. Add brine, squeeze out excess air, and seal the bag. Brine in the refrigerator for 6 hours.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish with 1 ½ tablespoons olive oil.
3. 3 Remove pork chops from brine; discard brine. Place chops in the prepared dish; brush lightly with remaining ½ tablespoon olive oil.
4. 4 Bake in the preheated oven until chops are no longer pink in the centers and the juices run clear, about 40 minutes. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By Don M

Ingredients

• ✓ pork loin chop
• french bread baguette
• mayonnaise
• chile sauce
• garlic
• lime juice
• red onion
• cucumber
• cilantro
• salt
• pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place pork chops on a broiling pan. Cook in the preheated broiler until browned on each side, about 5 minutes, flipping once.
3. 3 Divide and spread mayonnaise on inside tops and bottoms of rolls. Place one pork chop into each roll; spread chili sauce on top pork. Divide and drizzle with 1/2 lime juice; divide and top with onion, cucumber, cilantro, salt, and black pepper. Divide and drizzle with remaining 1/2 lime juice.

By SONNYCHIBA

Ingredients

• ✓ pork loin chop
• honey
• hoisin sauce
• soy sauce
• ginger
• chili-garlic sauce
• garlic
• sesame oil
• cooking spray

Instructions

1. 1 Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over pork chops; seal bag. Marinate in the refrigerator 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
2. 2 Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
3. 3 Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over pork chops.

By Occasional Cooker

Ingredients

• ✓ pork loin chop
• heavy cream
• brown sugar
• water
• sherry
• vegetable oil
• black pepper
• salt
• basil
• oregano
• ginger
• celery salt
• cayenne pepper
• paprika
• mustard
• garlic powder
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish.
2. 2 Mix flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper together in a shallow dish.
3. 3 Dredge pork chops in the flour mixture to coat. Reserve remaining flour mixture.
4. 4 Heat olive oil in a skillet over medium heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Transfer pork chops to prepared baking dish, reserving any drippings in the skillet.
5. 5 Stir sherry, water, and brown sugar together until sugar dissolves; pour over pork chops.
6. 6 Bake in preheated oven until tender and no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Move pork chops to a plate and cover with aluminum foil to keep warm. Pour liquid from baking dish into the skillet with reserved drippings.
7. 7 Place skillet with drippings mixture to medium-low heat. Stir cream into the drippings. Cook and stir, gradually integrating reserved flour mixture, until the mixture begins to thicken. Serve as a gravy for the pork chops.

By PJ Nawlins

Ingredients

• ✓ pork loin chop
• all-purpose flour
• salt
• black pepper
• vegetable oil
• cream of mushroom soup
• water
• french-fried onion
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
3. 3 Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.
4. 4 Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
5. 5 Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
6. 6 Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.

By Becky Lemcke Thompson

Ingredients

• ✓ pork loin chop
• feta cheese
• basil pesto
• pine nut
• black pepper
• oregano
• garlic
• red pepper flakes
• thyme
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix feta, pesto, and pine nuts in a bowl. Cut a 3-inch slit in the side of each pork chop, using the tip of a sharp knife, about 2 inches deep and 1/4-inch away from bone. Stuff pork chops with feta-pesto filling and secure with toothpicks.
3. 3 Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub onto both sides of each chop. Place chops into a shallow baking dish.
4. 4 Bake in the preheated oven until chops are golden, 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, 5 minutes more.

By SDaisy2