Ingredients Jump to Instructions ↓

  1. 2 (about 6 ounces each) boneless thick-cut pork chops

  2. 1/4 teaspoon ground cumin

  3. 1/4 teaspoon paprika

  4. 1/4 teaspoon salt

  5. 1/4 cup BUITONI Refrigerated Pesto with Basil - divided use

  6. 1 tablespoon olive oil

  7. 1/2 cup sliced onion

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). 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 picks. 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. Bake pork chops and onion for 15 to 20 minutes or until pork is cooked through. Remove wooden picks; top with remaining 3 tablespoons pesto.


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