Pesto Stuffed Pork Chops

Pesto Stuffed Pork Chops

55
SDaisy2 1

"Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad."

Ingredients

1 h {{adjustedServings}} servings 335 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
  3. Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
  4. Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

55
  1. 74 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

delicious!

These pork chops are awesome! Different than the same old boring breaded chop.

This was great. I used walnut instead of pine nut. Turned out great. The cook time was a little off for me, but my chops were a little small. Over all a great recipe. I'll make it again.