Pork Chops Stuffed with Pine Nuts and Herbs

Ingredients

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

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