Recipe to Try: Pesto Stuffed Pork Chops

Rachel Ray

Hi friends! I don’t know about you, but I love Rachel Ray’s 30 Minute Meals – it sits on my kitchen countertop and eagerly awaits each time I get a hankering for some home-cooked Italiano. She has some amazing (and easy) recipes for different types of pesto. I would like to say I’ve made each one of them already, but the two I did make came out beautifully and oh-so tasty.

So when I saw this recipe for Pesto Stuffed Pork Chops in November’s BHG – I knew I wanted to pull out my RR cookbook to make sure I had the most perfect pesto to go along with my pork chops.

Rachel Ray

Ingredients for Rachel Ray’s Classic Basil Pesto:

– 1/2 cup extra-virgin olive oil
– 1/4 pound grated Parmigiano Reggiano cheese
– 3 ounces pine nuts (a handful)
– 2 cloves garlic, popped from skin
– 1 bunch basil, about 40 – 50 leaves

Directions:

Toast pine nuts until golden brown before using them. (Rachel’s tip: Buy nuts a handful at a time from the bulk bins.)

Heal oil and garlic in small pan on low heat or in microwave, 20 seconds on high, before using.

Pulse all ingredients in a processor or blender until paste forms.

Serve hot – or in our case, stuff pork chops! (Rachel’s tip: Pesto should always be served hot, but never heat the pesto themselves. Pestos should be used at room temperature.)

This pesto comes out so smooth and delicious each time. It’s a great combo for my stuffed pork chops. BHG’s recipe adds feta cheese to their pesto, which I will probably try. I just trust my Rachel Ray pesto recipe so that’s why I’m using it rather than the one BHG gives. Can’t wait to give it a try – I can smell the pine nuts toasting already! Do you ever combine recipes to make them your own? I’d love to hear about your favorites!