Ingredients
| 2 | (about 6 oz. each)
boneless thick-cut pork chops | | 1/4 | tsp.
ground cumin | | 1/4 | tsp.
paprika | | 1/4 | tsp.
salt | | 1/4 | cup
Buitoni® Refrigerated Pesto with Basil, divided | | 1 | tbsp.
olive oil | | 1/2 | cup
sliced onion |
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Directions
 | Preheat oven to 350° 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 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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