Pesto Stuffed Pork Chops

Pesto Stuffed Pork Chops ~ The Peachy Pair

Today’s pimento cheese recipe….Just kidding!  We are actually eating something other than pimento cheese today.  One of my favorite meats: pork chops! 

Better Homes and Gardens October 2014 featured a recipe for Pesto-Stuffed Pork Chops.   The recipe called for purchased basil pesto.  No ma’am and no sir.  I’ve got a basil plant in the back yard begging to be pesto!

Pesto couldn’t be easier and is quite versatile.  You literally throw everything in a food processor and, well, process.  Done.  Tastes good on pasta, over chicken, and stuffed in pork chops!

Pesto-Stuffed Pork Chops

  • 3 tablespoons reduced fat feta cheese
  • 1 tablespoons pine nuts
  • 3-4 pork loin chops (bone in or boneless), about 1 1/4 inches thick
  • Freshly ground black pepper
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • Pinch crushed red pepper flakes
  • Pinch dried thyme
  • 1 tablespoon balsamic vinegar

For Pesto:

  • 1/2 cup basil leaves
  • 1/4 cup parmesan cheese
  • 1 garlic clove
  • 1 tablespoon pine nuts
  • Salt
  • Freshly ground black pepper
  • 1/4-1/2 cup olive oil

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Preheat oven to 375 degrees. To make pesto, put basil, cheese, garlic, pine nuts, salt, pepper, 1/4 cup of oil in a food processor. 

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Process until well combined and smooth. 

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Add feta and remaining pine nuts to processor bowl (or transfer pesto to separate bowl and add)

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and stir to combine.  For rub, mix pepper, oregano, garlic, red pepper, and thyme in a small bowl. 

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Make a pocket in each chop by cutting into one side. 

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Fill with equal amounts of the pesto mixture. 

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If needed, secure with toothpicks.  Coat each chop with the rub on all sides. 

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 Bake for 35 to 40 minutes or until temperature registers 145 degrees.  Brush with vinegar for last 5 minutes. 

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Pesto Stuffed Pork Chops
Serves 4
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
500 calories
8 g
104 g
34 g
42 g
8 g
183 g
332 g
1 g
0 g
24 g
Nutrition Facts
Serving Size
183g
Servings
4
Amount Per Serving
Calories 500
Calories from Fat 299
% Daily Value *
Total Fat 34g
52%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 104mg
35%
Sodium 332mg
14%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
16%
Sugars 1g
Protein 42g
Vitamin A
4%
Vitamin C
1%
Calcium
37%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3 tablespoons reduced fat feta cheese
  2. • 1 tablespoons pine nuts
  3. • 3-4 pork loin chops (bone in or boneless), about 1 1/4 inches thick
  4. • Freshly ground black pepper
  5. • 1 teaspoon dried oregano
  6. • 2 cloves garlic, minced
  7. • Pinch crushed red pepper flakes
  8. • Pinch dried thyme
  9. • 1 tablespoon balsamic vinegar
For Pesto
  1. • 1/2 cup basil leaves
  2. • 1/4 cup parmesan cheese
  3. • 1 garlic clove
  4. • 1 tablespoon pine nutes
  5. • Salt
  6. • Freshly ground black pepper
  7. • 1/4-1/2 cup olive oil
Instructions
  1. Preheat oven to 375 degrees. To make pesto, put basil, cheese, garlic, pine nuts, salt, pepper, 1/4 cup of oil in a food processor. Process until well combined and smooth. Add feta and remaining pine nuts to processor bowl (or transfer pesto to separate bowl and add) and stir to combine. For rub, mix pepper, oregano, garlic, red pepper, and thyme in a small bowl. Make a pocket in each chop by cutting into one side. Fill with equal amounts of the pesto mixture. If needed, secure with toothpicks. Coat each chop with the rub on all sides. Place chops on rack in a shallow pan. Bake for 35 to 40 minutes or until temperature registers 145 degrees. Brush with vinegar for last 5 minutes.
beta
calories
500
fat
34g
protein
42g
carbs
8g
more
Adapted from BHG Pesto-Stuffed Prok Chops
The Peachy Pair http://www.thepeachypair.com/

Pimento Goat Cheese

Pimento Goat Cheese ~ The Peachy Pair

I think that maybe we should change the name of this blog to “The Pimento Cheese Chronicles” or “The Life and Times of Pimento Cheese” or “I Like Pimento Cheese”.  Glen would stop reading it.  And since he is co-founder and co-author, that might not work.

So, I’ll just keep singing the praises of this glorious food and hope you’ll continue to indulge me. 

Food Network Magazine May 2015: Katie Lee shares a recipe for Pimiento Goat Cheese Spread.  

Never thought of using goat cheese in a recipe, but boy am I glad I did!  That tanginess really brings something new to the dish.  I also used a chipotle cheddar cheese that added a little heat.  Great balance of flavors!

Pimento Goat Cheese

  • 5.3 ounce container of goat cheese, softened
  • 3.5 ounces Chipotle cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1/4 cup drained jarred pimentos, coarsely chopped
  • 2 tablespoons chives, chopped
  • 1 tablespoon sweet pickle relish
  • Hot sauce, to taste
  • Salt, to taste
  • Freshly ground black pepper, to taste

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Combine all ingredients in a medium bowl

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and stir until well combined. 

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Serve with raw vegetables, crackers, on sandwiches, or burgers.

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Pimento Goat Cheese
Serves 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
397 calories
3 g
55 g
37 g
14 g
14 g
108 g
570 g
2 g
0 g
22 g
Nutrition Facts
Serving Size
108g
Servings
4
Amount Per Serving
Calories 397
Calories from Fat 324
% Daily Value *
Total Fat 37g
57%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 9g
Cholesterol 55mg
18%
Sodium 570mg
24%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
2%
Sugars 2g
Protein 14g
Vitamin A
22%
Vitamin C
20%
Calcium
24%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 5.3 ounce container of goat cheese, softened
  2. • 3.5 ounces Chipotle cheddar cheese, shredded
  3. • 1/2 cup mayonnaise
  4. • 1/4 cup drained jarred pimentos, coarsely chopped
  5. • 2 tablespoons chives, chopped
  6. • 1 tablespoon sweet pickle relish
  7. • Hot sauce, to taste
  8. • Salt, to taste
  9. • Freshly ground black pepper, to taste
Instructions
  1. Combine all ingredients in a medium bowl and stir until well combined. Serve with raw vegetables, crackers, on sandwiches, or burgers.
beta
calories
397
fat
37g
protein
14g
carbs
3g
more
Adapted from Food Network Magazine May 2015 Pimiento Goat Cheese Spread by Katie Lee
The Peachy Pair http://www.thepeachypair.com/

 

Pimento Cheeseburgers

Pimento Cheeseburgers ~ The Peachy Pair

We’re ba-ack!

Thanks for bearing with us as we took a little break from sharing with you.  We both have full time jobs and quite frankly, this started to feel like a job instead of a passion.  So, we stepped back, took a break, and decided to come back with a less rigorous schedule so we don’t get burned out again.  You might not see us post as often, but hopefully you will enjoy and benefit from what you see!

Now, let’s eat!

Y’all know I love me some pimento cheese!  So when I saw this recipe for Pimento Cheese Patty Melts in Eating Well Magazine, I knew this was a must try.  Instead of a Patty Melt, I decided to go burger, because, you know, burgers.  And of course, you can make extra Pimento Cheese for crackers, veggies, chips, whatever!

Glen isn’t a pimento cheese fan, so he just ate the burger plain and it was still delicious!  You can definitely use this as your go to burger recipe, too!

Pimento Cheeseburgers

Ingredients

  • 1/4 cup grated onion
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound lean ground beef
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons reduced fat mayonnaise
  • 2 tablespoons chopped jarred pimentos
  • 2 tablespoons chopped green onions
  • 4 whole wheat hamburger buns

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In a medium bowl, combine the onion, Worcestershire sauce, paprika, garlic powder, salt, and pepper. 

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Add ground beef and gently mix. 

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Form into 4 burgers.  Spray a large skillet or grill pan with cooking spray and heat over medium high heat.  Add the burgers

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and cook 4 to 5 minutes on each side. 

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Meanwhile, combine the cheese, mayo, pimentos, and green onions in a small bowl. 

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Preheat broiler.  Place buns on baking sheet.  Top each of the bottom buns with a burger topped with pimento cheese (or sliced cheese or your choice). 

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Broil for about 2 minutes to melt cheese. 

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Pimento Cheeseburger
Serves 4
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
442 calories
24 g
88 g
25 g
28 g
9 g
165 g
591 g
4 g
1 g
13 g
Nutrition Facts
Serving Size
165g
Servings
4
Amount Per Serving
Calories 442
Calories from Fat 225
% Daily Value *
Total Fat 25g
39%
Saturated Fat 9g
47%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 88mg
29%
Sodium 591mg
25%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
6%
Sugars 4g
Protein 28g
Vitamin A
12%
Vitamin C
13%
Calcium
21%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1/4 cup grated onion
  2. • 1 tablespoon Worcestershire sauce
  3. • 1 teaspoon paprika
  4. • 1/2 teaspoon garlic powder
  5. • 1/4 teaspoon salt
  6. • 1/4 teaspoon freshly ground black pepper
  7. • 1 pound lean ground beef
  8. • 1/2 cup shredded sharp cheddar cheese
  9. • 2 tablespoons reduced fat mayonnaise
  10. • 2 tablespoons chopped jarred pimentos
  11. • 2 tablespoons chopped green onions
  12. • 4 whole wheat hamburger buns
Instructions
  1. In a medium bowl, combine the onion, Worcestershire sauce, paprika, garlic powder, salt, and pepper. Add ground beef and gently mix. Form into 4 burgers. Spray a large skillet or grill pan with cooking spray and heat over medium high heat. Add the burgers and cook 4 to 5 minutes on each side. Meanwhile, combine the cheese, mayo, pimentos, and green onions in a small bowl. Preheat broiler. Place buns on baking sheet. Top each of the bottom buns with a burger topped with pimento cheese. Broil for about 2 minutes to melt cheese.
beta
calories
442
fat
25g
protein
28g
carbs
24g
more
Adapted from Eating Well Pimento Cheese Patty Melt
The Peachy Pair http://www.thepeachypair.com/

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Roasted Green Beans with Mushrooms, Balsamic, & Parmesan ~ The Peachy Pair

I am trying to buy whatever vegetables are on sales at Publix each week and then searching for recipes to match.  A couple of weeks ago green beans and mushrooms were on sale and to pinterest I went! 

Now, you might remember that Glen is not a fan of mushrooms.  Like at all.  I don’t think it’s so much the taste, but the idea of eating a fungus.  His loss. 

So, I warned him ahead of time and painstakingly picked mushrooms out of his green beans before dinner.  The things we do for the men we love.  😉

I followed the recipe from KalynsKitchen.com to the letter for Roasted Green Beans with Mushrooms, Balsamic, and Parmesan.  So, click on the red link for the step by steps, but check out my pictures below!  This could not have been easier, especially because I bought already trimmed green beans. 

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Mexican Corn Casserole

Mexican Corn Casserole ~The Peachy Pair

Something I am trying to be better about is eating vegetables.  And eating different vegetables.  Expand my horizons.  Be adventurous.   Eat things like….

Corn.  Ok, so I think corn is technically a starch and everyone on the planet likes it.  Except me.  And I don’t think my mom is huge fan. 

I have been doing better about eating things with corn in it.  If it’s mixed in with other stuff, it’s not so bad.  But before Easter, I was at Publix and saw one of their Apron recipes for Corn Casserole with Bacon.   Corn, cheese, and bacon.  I love 2 out of 3, so how bad can it be?

When I actually decided to make the recipe, I changed it up pretty much altogether.  Left out the *gasp* bacon.  I used things I had on hand and made it a little Mexican, since we ate it with Gorditas. 

Mexican Corn Casserole

  • 2 package frozen whole kernel corn (10-12 oz)
  • 1 large egg
  • 1 cup pepper jack cheese, shredded
  • 1/8 cup all purpose flour
  • 1 tablespoons sugar
  • 1 tablespoon unsalted butter

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Preheat oven to 325 degrees.  Microwave corn on high for 2 minutes or until mostly thawed. 

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In a small baking dish, combine corn, egg, half cheese, flour, sugar, butter, and pepper. 

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Top with the rest of the cheese

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and bake for 30 minutes. 

Mexican Corn Casserole ~ The Peachy Pair

Mexican Corn Casserole
Serves 4
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Prep Time
5 min
Cook Time
32 min
Total Time
37 min
Prep Time
5 min
Cook Time
32 min
Total Time
37 min
175 calories
6 g
79 g
13 g
9 g
8 g
51 g
170 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
51g
Servings
4
Amount Per Serving
Calories 175
Calories from Fat 112
% Daily Value *
Total Fat 13g
19%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 79mg
26%
Sodium 170mg
7%
Total Carbohydrates 6g
2%
Dietary Fiber 0g
0%
Sugars 3g
Protein 9g
Vitamin A
7%
Vitamin C
0%
Calcium
22%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 2 package frozen whole kernel corn (10-12 oz)
  2. • 1 large egg
  3. • 1 cup pepper jack cheese, shredded
  4. • 1/8 cup all purpose flour
  5. • 1 tablespoons sugar
  6. • 1 tablespoon unsalted butter
Instructions
  1. Preheat oven to 325 degrees. Microwave corn on high for 2 minutes or until mostly thawed. In a small baking dish, combine corn, egg, half cheese, flour, sugar, butter, and pepper. Top with the rest of the cheese and bake for 30 minutes.
Adapted from Publix Apron's Corn Casserole with Bacon
beta
calories
175
fat
13g
protein
9g
carbs
6g
more
Adapted from Publix Apron's Corn Casserole with Bacon
The Peachy Pair http://www.thepeachypair.com/