Shelly's Recipe

PORK CHOPS WITH PESTO STUFFING

Category: Pork - Chops and Steaks

4 pork rib chips, cut 1 1/4 inch thick
1/2 cup firmly packed fresh basil
1/4 cup snipped fresh parsley
1/4 cup grated parmesan cheese
2 tbsp pine nuts
1 clove garlic, peeled and minced
3 tbsp olive oil
3 slices white bred, lightly toasted and broken into pieces
2 tbsp water
Salt and pepper, to taste

With a sharp knife, cut opening in the rib side of each chop. Insert knife in each opening and cut a pocket without cutting through to other side of chop. Set chops aside. Place basil and next 4 ingredients in a food processor and process 30 seconds or until finely chopped. While processor is still running, add 1 tbsp olive oil. Transfer mixture to a small bowl. Stir in bread pieces. Sprinkle water over bread mixture, tossing lightly to combine. Spoon about 1/2 cup stuffing mixture into each chop. In a large skillet, brown chops on each side in the remaining hot oil. Place chops in a large baking dish, sprinkle with salt and pepper. Bake, uncovered, at 350 for 45 minutes to 1 hour or until tender. Serves 4

PORK CHOPS WITH RED ONIONS
2 tsp olive oil
4 (6 oz) boneless pork chops
2 medium red onions, thinly sliced
4 whole cloves
1 tsp sugar
1/2 tsp fennel seed
1/4 cup merlot wine
3 tbsp water

Preheat oven to 375. Heat oil in a skilled. Season chops with salt and pepper. Sear 2 minutes per side in skillet or until lightly browned. Transfer to platter. Reduce heat to medium.

In the same skillet, saute onions, and next 3 ingredients for 5-7 minutes or until onions are softened. Stir in wine and cook 1 minute. Stir in water and season with pepper, to taste. Remove from heat. Return pork and any juices from platter to skillet. Cover skillet and bake 10 minutes or until chops are cooked throughout. Serve with buttered noodles.