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

• 4 boneless pork chops, butterflied 1 inch thick
• 14 cup pesto sauce, homemade or purchased
• 1 small onion, thinly sliced
• 12 cup dry white wine
• salt and pepper

1. Pound chops to 1/4" thickness.
2. Spread 2 tablespoons pesto on 1/2 of each chop.
3. I use the ridge in the middle of the chop that resulted from the butterfly cut as a dividing line.
4. 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.
5. Brown the chops in a scant amount of oil over medium-high heat for 2-3 mins per side.
6. 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.
7. Allow to reduce by half.
8. To serve, pour sauce over chops.
9. Goes nice with a side of French potatoes Recipe #18583.

pork chops, pesto sauce, onion, white wine, salt

Taken from www.food.com/recipe/chef-boy-i-be-illinois-pesto-stuffed-pork-chops-281277 (may not work)