Chef-Boy-I-Be Illinois' Pesto Stuffed Pork Chops

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   ["Pound chops to 1/4"" thickness.", "Spread 2 tablespoons pesto on 1/2 of each chop.", "I use the ridge in the middle of the chop that resulted from the butterfly cut as a dividing line.", "Fold the top half of the chop down over the pesto side and using the back side of a heavy knife (the opposite side of the sharp side) pound around the outside edge to seal.", "Brown the chops in a scant amount of oil over medium-high heat for 2-3 mins per side.", "The chops will finish cooking in a 350 degree oven while you carmelize your sliced onion in the pan juices and deglaze with 1/2 cup white wine.", "Allow to reduce by half.", "To serve, pour sauce over chops.", "Goes nice with a side of French potatoes Recipe #18583."]

* Per serving · 4 servings · Values may vary.

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