Here's what you need:
4 pork chops, boneless, double cut
1 cup basil leaf, chopped
1/2 cup parsley, fresh, chopped
4 large garlic cloves, minced
1/3 cup parmesan cheese, grated
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1/3 cup pine nuts, toasted
3 TB olive oil, extra virgin
3/4 cup croutons, 1/4 inch mini croutons work best
salt & pepper, to taste
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Here's how to make it:
Make the pesto, by combining basil, parsley, and garlic in a blender. Blend these ingredients first, then add the oil in a slow steady stream while the blender is running. Add cheese and toasted pine nuts, blending by hand. To add body to the pesto, gently fold in the mini croutons. Set aside.
Preheat oven to 350. With a small knife, cut a pocket into the pork chops through the side with the fat. Salt and pepper the chops, inside and out. Sear in a hot pan until each side is nicely browned.
Stuff the seared chops with the pesto until over-stuffed.
Place the chops standing up in a roasting pan and roast for 35 minutes.
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