Preheat oven to 375 degrees F.

In a small bowl, combine the pesto, feta cheese and salt.

Use a sharp paring knife to cut a slit into the sides of each pork chop to create a pocket, leaving at least a ½ inch gap on the ends and inside so you don’t cut through. (See the step by step photos above for reference if needed.)

Divide and stuff the pesto mixture into the pork chops, filling each cavity.

In a small bowl, combine the pepper, oregano, garlic powder and thyme. Season both sides of the pork chops with the seasoning mixture.

Heat a large oven-safe skillet over medium high heat and add canola oil.

Sear the pork chops in the skillet for 2-3 minutes, until well browned. Flip over and sear for another 2-3 minutes on the other side.

Brush the tops of the pork chops with the balsamic vinegar.

Transfer the skillet to the oven. Bake at 375 for 10-12 minutes, until the pork reaches 135 degrees F.

Carefully remove the skillet from the oven and let the pork chops rest for 5 minutes before serving. (I like to keep the handle covered with an oven mitt because it’s screaming hot.) Enjoy!