cup
Buitoni® Refrigerated Pesto with Basil, divided
1
tbsp.
olive oil
1/2
cup
sliced onion
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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