Chef-Boy-I-Be Illinois' Pesto Stuffed Pork Chops

I made several jars of pesto last Fall and have scoured 'Zaar for recipes utilizing this wonderful ingredient. I found a recipe for pork chops, but I ended up modifying it so much I thought it would be better to just post a recipe. These boneless, butterflied center cut chops are full of flavor and very moist. I really think you'll enjoy these!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless pork chops, butterflied 1 inch thick
• 1⁄4 cup pesto sauce, homemade or purchased
• 1  small onion, thinly sliced
• 1⁄2 cup dry white wine
•  salt and pepper

Directions

1. Pound chops to 1/4" thickness.
2. Spread 2 tablespoons pesto on 1/2 of each chop. I use the ridge in the middle of the chop that resulted from the butterfly cut as a dividing line.
3. Fold the top half of the chop down over the pesto side and using the back side of a heavy knife (the opposite side of the sharp side) pound around the outside edge to seal.
4. Brown the chops in a scant amount of oil over medium-high heat for 2-3 mins per side.
5. The chops will finish cooking in a 350 degree oven while you carmelize your sliced onion in the pan juices and deglaze with 1/2 cup white wine. Allow to reduce by half.
6. To serve, pour sauce over chops.
7. Goes nice with a side of French potatoes Recipe #18583.