Pesto-Stuffed Pork Chops with Caramelized Onions

2 (about 6 ounces each) boneless thick-cut pork chops

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 cup BUITONI Refrigerated All Natural Pesto with Basil , divided

1 tablespoon olive oil

1/2 cup sliced onion

PREHEAT oven to 350° F.

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.

HEAT oil in medium, ovenproof skillet over medium-high heat. Add onion; cook, stirring constantly, for 5 minutes. Add pork chops; cook for 1 minute on each side until brown. Place skillet in oven.

BAKE pork chops and onion for 15 to 20 minutes or until pork is cooked through. Remove wooden picks; top with remaining 3 tablespoons pesto.