1/4 cup BUITONI Refrigerated
All Natural Pesto with Basil, divided
1 tablespoon olive oil
1/2 cup sliced
Heat oven to 350 degrees F.
Cut each pork chop horizontally three-fourths of the way through the meat creating
a pocket, being careful to not cut all the way through. Rub pork chops with cumin,
paprika and salt. Fill each pork chop with 1 tablespoon pesto; secure with wooden
Heat oil in medium, ovenproof skillet over medium-high heat. Add onion; cook,
stirring constantly, for 5 minutes.
Add pork chops; cook for 1 minute on each side until brown.
Place skillet in oven.
Bale pork chops and onion for 15 to 20 minutes or until pork is cooked through.
Remove wooden picks; top with remaining 3 tablespoons pesto.