Remember last Friday’s teaser about what I was going to do with my pepita pesto recipe?
Well hey presto (or should that be ‘pesto’?), I shoved it inside a pork chop, seared it in a pan, finished it off in the oven until succulent and then pigged out.
(wow, the puns are flying today)
Try to get a nice thick chop for this one. I speak from experience when I say that it’s no fun grubbing around a thin, fleshy bit of meat trying desperately not to skewer through the skin.
If you know your butcher, you could always ask him (or her) to butterfly it for you in advance.
I don’t know my butcher since these chops came from the deep freeze at my local wholesalers so I had to go all stabby, but if I can do it, so can you.
Pepita Pesto Stuffed Pork Chops (serves 2)
- 1 cup pepita pesto (I used the exact quantity you get with this recipe and that proved to be just right)
- 2 pork chops, about an inch thick
- 2 tbsps bacon fat, butter or coconut oil
- Butterfly the chops (make a vertical slit in the fleshy part so that a pocket is created).
- Pack the cavity with roughly 2 tbsps of pesto.
- Heat the fat in a frying pan. Carefully transfer the chops to the pan and sear for about 2-3 minutes on each side until brown.
- Remove from pan and place on a baking tray. Bake at 350 for 25-30 minutes.
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