How to make it

  • In a food processor add the basil, garlic, sundried tomatoes, parmegiano reggiano, and ricotta cheese.
  • Chop until it forms a dry paste.
  • Cut a pocket into the side of each pork chop and stuff with the pesto.
  • Add 1 tablespoon olive oil to a skillet over medium high heat.
  • Season both sides of the pork chops with salt and pepper.
  • Place chops in the skillet and cook 4 to 5 minutes per side.

Reviews & Comments 1

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    " It was excellent "
    joe1155 ate it and said...
    What a great idea. Sounds delicious.
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