Recipe: Pesto Stuffed Pork Chops with Jalapeno Pesto Glaze and Spicy Rub

PESTO PORK CHOPS WITH JALAPENO PESTO GLAZE

FOR THE SPICY RUB:
1/2 teaspoon celery seeds
1/2 teaspoon fennel seeds
1/4 teaspoon dried thyme
2 teaspoons minced garlic
1/4 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper (cayenne)

FOR THE PORK CHOPS:
1/4 cup crumbled feta cheese
2 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
4 (1 1/4-inch) pork loin chops or boneless pork loin chops

FOR THE JALAPENO PESTO GLAZE:
2 tablespoons jalapeno pepper jelly
2 to 3 tablespoons prepared pesto
1 tablespoon balsamic vinegar

TO PREPARE THE RUB:
rush the celery seeds, fennel seeds and thyme in a small bowl. Add the garlic, cumin, black pepper and red pepper and mix well.

TO PREPARE THE PORK CHOPS:
Combine the cheese, pesto and pine nuts in a small bowl and mix well. Trim the fat from the pork. Cut pockets in the pork chops, slicing horizontally from the outer edge almost to the bone. Spoon the cheese mixture into the pockets and secure the cut sides with wooden picks. Coat evenly with the rub.

TO MAKE THE GLAZE:
Melt the jelly in a small saucepan over low heat. Stir in the pesto and vinegar and cook until heated through.

TO GRILL:
Heat coals to medium and arrange around a drip pan. Place the pork chops on a rack over the drip pan. Grill, covered, for 35 to 40 minutes or until the juices run clear, basting occasionally with the glaze during the last 10 minutes of grilling time. Garnish with basil leaves.

TIP: Pesto may be made in large amounts and frozen in ice cube trays. After freezing, place pesto cubes in a freezer bag. Freeze for up to six months.

Makes 4 servings
Source: First Impressions by The Junior League of Waterloo-Cedar Falls, Iowa