Pesto-Stuffed Pork Chops with Caramelized Onions

Ingredients

• 0.3 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 0.5 cup onion sliced
• 0.3 teaspoon paprika 
• 0.3 cup basil pesto refrigerated with basil, divided
• 12 ounce pork chops thick-cut boneless
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 350 degrees F.
2. Cut each pork chop horizontally three-fourths of the way through the meat creating a pocket, being careful to not cut all the way through. Rub pork chops with cumin, paprika and salt. Fill each pork chop with 1 tablespoon pesto; secure with wooden picks.
3. Heat oil in medium, ovenproof skillet over medium-high heat.
4. Add onion; cook, stirring constantly, for 5 minutes.
5. Add pork chops; cook for 1 minute on each side until brown.
6. Place skillet in oven.
7. Bake pork chops and onion for 15 to 20 minutes or until pork is cooked through.
8. Remove wooden picks; top with remaining 3 tablespoons pesto.