The original recipe calls for only zucchini and pesto on the pork, but I thought it needed a little something more. Two of my favorite ingredients with pesto are mozzarella cheese and tomatoes, so I added those to the top of the pork. And the result? Out-of-this-world delicious! I ate two pork chops and probably could have eaten a third. This same method would actually work really well with chicken, too.
Joe didn’t like these quite as much as I did, but I think that’s only because he loves the other types of pork chops I make so much. I definitely thought these were delicious, and I’ll certainly be making them again.
Zucchini-Wrapped Pork Chops with Pesto, Tomato, and Mozzarella Cheese
source: adapted from Better Homes and Gardens
1 small zucchini
4 boneless pork loin chops
Salt and pepper to taste
1/3 cup purchased basil pesto
4 slices tomato
1/2 cup shredded mozzarella cheese, divided
1. Preheat oven to 450 degrees. Line a baking pan with foil; set aside. With a sharp knife or vegetable peeler, cut zucchini lengthwise in thin slices (you'll need 4 slices, one for each pork chop).
2. Wrap each pork chop with a zucchini slice, reserving remaining zucchini for another use. Place in prepared pan. Lightly brush with oil; sprinkle with salt and pepper to taste.
3. Roast, uncovered, 18 to 20 minutes, or until meat registers 160 degrees. Spoon some of the pesto over each pork chop. Top each piece with a slice of tomato and 1/8 cup mozzarella cheese. Return to oven until cheese is melted, 3 to 5 minutes.