chopped fresh basil and grated parmesan, for garnish
Directions
Preheat the oven to 375°F with a rack in the lower third.
Pat the pork chops dry with paper towels. With a sharp boning or paring knife, cut a large pocket into the fat-covered edge of each chop, careful not to cut all the way through.
Season the chops, inside and out, with salt and pepper.
In a medium bowl, combine the mozzarella, tomatoes, lemon zest, parmesan, basil pesto, creamy garlic sauce, crushed red pepper and balsamic vinegar.
Fill the pockets with the caprese mixture and close tightly with toothpicks.
Heat a heavy, oven safe sauté pan – like a cast-iron pan – over high heat.
Add the olive oil and sear the chops on one side until golden brown, about 4 minutes.
Turn and cook for 1 minute.
Transfer the skillet to the preheated oven and cook to 145°F internal temperature, about 10-12 minutes. Insert the thermometer into the thickest part of the pork, not the filling.
Transfer the chops to a plate, tent with foil and allow rest for 10 minutes.
Remove toothpicks before serving and garnish with chopped basil and grated parmesan.
Chef’s Tips
For an easy side dish, toss cooked orzo with the extra filling ingredients – mozzarella pearls, quartered cherry tomatoes, lemon zest, parmesan, balsamic vinegar and basil pesto to coat. Use additional olive oil if needed and season with salt and pepper.
For an easy vegetable side, toss steamed or blanched green beans with creamy garlic sauce and fresh lemon zest.
