Pesto-Packed Pork Chops
3 tbls. crumbled feta cheese
5 tbls. refrigerated pesto
1 tbls. pine nuts, toasted
2 tbls. jalapeno jelly
1 tbls. balsamic
2 pork loin chops, cut 1¼ inch thick
1 tsp. minced garlic
1 tsp. black pepper
½ tsp. ground red pepper, celery seed, fennel seed, crushed
¼ tsp. ground cumin
For filling, in a small mixing bowl, stir together feta cheese, 3 tbls. of pesto and pine nuts. For glaze, in a small sauce pan, melt jelly over low heat. Stir in the remaining 2 tbls. pesto and the balsamic vinegar, heating through. Set aside.
Trim fat from meat. Make a wide and deep pocket in each chop by cutting horizontally from the fat side to the opposite side. Spoon filling into each pocket. If necessary, secure the opening with a wooden pick.
For the rub, in small mixing bowl, combine garlic, black pepper, red pepper, celery seed, fennel seed, thyme, and cumin. Rub evenly onto all sides of meat.
Heat a grill to medium. Place chops on grill, cover and grill for 35-40 minutes. Turn once during cooking time, apply glaze and then apply glaze again occasionally during the last 10 minutes.
Tips and Tidbits
You can also cook these pork chops in the oven. Heat oven to 350 degrees. Put chops in a glass dish sprayed with non-stick oil. Brush the chops with glaze, and cover and bake for 30 minutes. Take the cover off, turn chops and glaze them and then cook for 10 more minutes without the cover on.