Pesto Mozzarella Stuffed Pork Chops Food

PESTO STUFFED PORK CHOPS

Steps:

• 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.

PESTO AND CHEESE STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
• Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

PESTO MOZZARELLA STUFFED PORK CHOPS

Steps:

• For complete recipe please visit original post: http://foodyschmoodyblog.com/pesto-mozzarella-stuffed-pork-chops/

MOZZARELLA-STUFFED PORK CHOPS WITH POLENTA AND TOMATOES

Steps:

• Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.
• In a medium saucepan, prepare polenta according to package directions.
• While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.
• Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.
• Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.
• When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.
• Serve pork chops over polenta, topped with tomato pan sauce and parsley.

FRESH MOZZARELLA-STUFFED PESTO BURGERS WITH PESTO-MAYO, RED ONION, LETTUCE & TOMATO

Steps:

• In large mixing bowl, mix dry pesto mixes into hamburger well. I add a little ground beef at a time, broken up, and sprinkle a little of each of the mixes evenly across, a fourth at a time, for easier mixing.
• Shape into 8 thin patties, (they will be large). *I do this onto 2 large cookie sheets lined with foil. (Make sure edges are nice and smooth, not cracked).
• Top 4 patties with 2-3 thick slices of mozzarella cheese evenly, in the center, within 1/2" to edge. Top each with the remaining patties and seal edges very well. Place all onto one of the sheets and take out to the grill.
• Sprinkle tops with fresh ground black pepper and Montreal Steak Seasoning.
• In very small bowl, mix mayo and jarred pesto sauce for spreading later.
• Grill burgers, approximately 14-16 minutes total, turning once, or until burgers are done, over medium grill. *Do not press or flatten burgers with spatula, you will squeeze out all of the good juices, separate the patties, and lose half the cheese, too!
• When burgers are just about done, grill buns lightly. Spread inside top rolls with pesto mayo, place a nice bed of lettuce onto bottom buns, top with burgers.
• Top each with sliced tomato and red onion. Place on tops and enjoy! *Easiest eaten sliced in half. (*Leftover burgers reheat well in microwave on low, too.)

MOZZARELLA STUFFED PORK CHOPS

Steps:

• Combine cheese, mushrooms, parsley, salt and pepper. Place bread crumbs on a plate or a pie pan. Beat the egg and place in another shallow dish.
• Make a slit in each pork chop about 3/4 the way through. Stuff with the cheese and musroom mixture. Dip and roll the chops in the egg then the bread crumbs. Use toothpicks to help keep them closed if you need to.
• Place each pork chop in a greased baking dish, cover, and bake at 350 for 40 minutes.

PESTO STUFFED PORK CHOPS

Steps:

• for filling stir together feta, pesto and pine nuts.
• place equal amounts of filling in each pork chop, secure opening with toothpick.
• for the rub, combine all other ingredients except for balsamic vinegar in a bowl
• brush rub on each pork chop.
• Bake at 375 degrees for 35-45 minute.
• During the last 5 minutes of cooking, brush balsamic vinegar on pork chops.

STUFFED PORK

Steps:

• Preheat a grill on low heat.
• Butterfly tenderloin, rub with olive oil, and spread with garlic pesto. Add the spinach, basil and cheeses. Season with salt and pepper, to taste. Wrap bacon around tenderloin and secure with wood skewers presoaked in water.
• Grill for 35 to 40 minutes on low heat. Let rest for 5 to 10 minutes.
• Top with more cheese and serve immediately.

SPINACH AND MINT-BASIL PESTO-STUFFED PORK LOIN

Steps:

• For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
• For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.
• Preheat the oven to 350 degrees F.
• Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.
• Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.