Pesto stuffed Pork Chops

A few months ago, I tried a recipe for stuffed pork chops, and didn't really care for it. It basically tasted like Stove Top stuffing inside pork. Blah. So, when I pulled some large pork chops out of the freezer last week, I decided to stuff them with my imagination!  And, of course, I had to coat them with Panko goodness to make them nice and crispy!
Pesto-Parmesan Crusted Stuffed Pork Chops

4 thick cut pork chops
1/2- 1 cup prepared pesto
1/4 cup shredded Parmesan cheese
1 egg
1 cup flour
2 cups Panko bread crumbs
1-2 Tb Italian Seasonings

Turn oven to 350. Cover a cookie sheet with foil, and spray the foil with cooking spray.

Cut a slit into the pork chops, on the long side. Do not cut them completely in half, just form as big a pocket as you can.

In a small bowl, mix pesto and Parmesan cheese together.  Stuff this mixture into the pockets on the pork chops. Use toothpicks to close the pocket, and to hold in the filling. (Warning: The toothpicks make it difficult to coat the chops. If you can coat them carefully, then secure pocket after dipping!)

Put the flour in a small bowl. In a separate bowl, beat the egg. In a 3rd bowl, mix the Panko crumbs and Italian seasonings. Dip the pork chops in the flour, coating generously, and then shaking off excess. Dip chops in egg, and then in Panko crumbs. Cover well, and lay chop on the foil lined baking sheet. Repeat with each pork chop.

Bake at 350 for about 30 minutes. Check pork for doneness. It should not be pink!

Wonderful served with potatoes and a crisp salad! Enjoy!

Utah's Own at the State Fair

Happy  Monday! I have so much planned for the blog this week, I can hardly keep it contained! Last Tuesday, my family and I went to the State Fair and visited the Utah's Own tent.  They had dozens of local food and soap producers all giving out samples. I took lots of pictures, and tasted lots of divine food! Just take a look at all the wonderful colors and sights, and the amazing people! 

 

Now, also running through my head is a wonderful sandwich I had at a local restaurant last week. I've been dying to re-create it.  But, then I met the nicest people from Slide Ridge Honey at the Utah's Own tent who makes this AMAZING product called "Honey Wine Vinegar".

Who would have thought that honey and vinegar are so divine together? I took one taste and my mind instantly starting whirling through new recipe ideas.  My restaurant sandwich was on the list.  The Honey Wine Vinegar would be the perfect topping.

Okay, so here's the catch. I was sick yesterday.  So no kitchen time for me.  My wonderful sandwich will be posted tomorrow.  And, since I'm positive that you'll want one immediately, here's what you need to do today.

Make Basil Pesto.  I went to the Farmer's Market on Saturday and picked up the freshest basil.

Next, you'll need Bruschetta.  My favorite comes from Our Best Bites, so go there!

And, of course, you'll need the Honey Wine Vinegar.  Don't have any? No worries! You can check their website, or.... drumroll please... I'll be giving away a bottle starting on Wednesday!  So, stay tuned to get your very own.

I hope your week is as fantastic as mine! Keep on cooking! 

I did receive a free bottle of Honey Wine Vinegar, but the opinions are my own.  The giveaway is provided solely by me.