Pesto Stuffed Pork Chops

Pesto Stuffed Pork Chops

34 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
SDaisy2
Recipe by  SDaisy2

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (34)

Rate This Recipe
deaversm
28

deaversm

delicious!

nom^_^nom
25

nom^_^nom

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.

SDaisy2
24

SDaisy2

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

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Pork Chops Stuffed with Smoked Gouda and Bacon

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