Pork Chops Stuffed with Pine Nuts and Herbs

Ingredients

• ¹/₃ cup finely grated Pecorino Romano (¼ oz.)
• 6 center-cut, bone-in pork loin chops (1-¼ inches to 1-½ inches thick)
• ¹/₃ cup golden raisins
• ½ cup fresh mint
• ½ cup fresh parsley
• ¹/₃ cup fresh tarragon
• 5 Tbs. extra-virgin olive oil
• + 5 more ingredients
• • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • ¾ cup pine nuts, toasted
  • 1 Tbs. unsalted butter, cut into 6 pieces
  • 3 medium cloves garlic, peeled

Position a rack in the center of the oven and heat the oven to 400°F. With a sharp knife, make a horizontal slit in each pork chop to create a 3-1/2-inch-long pocket. In a food processor, combine the mint, parsley, tarragon, pecorino, 3 Tbs. of the oil, the garlic, lemon zest, 1/2 tsp. salt, an...

View full recipe at Fine Cooking