Pesto Stuffed Pork Chops Recipe -
Pesto Stuffed Pork Chops Recipe
  • READY IN 1 hr

Pesto Stuffed Pork Chops

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Oct 09, 2012


Most Helpful Critical Review
Jan 17, 2013

Just finished eating these pork chops. The pesto/feta stuffing was great! But I saw other reviews and only used a 1/4 tsp of red pepper flakes in the rub. The rub was STILL very hot! I love spicy foods but the heat on the outside of the chop just overpowered the delicious stuffing inside. All I tasted was the spicy rub. It would be better as 2 separate recipes. If I make these again I would either use a thinner chop with just the rub and no stuffing if i'm in the mood for spicy; or omit the rub and just stuff it with the stuffing recipe and brush the outside with some of the pesto. I'd also substitute something for the pine nuts. They didnt seem to add much to the flavor for the amount of money it costs for them.

Nov 19, 2012

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.

Aug 10, 2012

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

Jan 02, 2013

This was wonderful! I used a boneless pork chop, flattened it with a meat mallet, rolled it around stuffing and then secured with toothpicks. I should have reduced the baking time going this route, but everyone still loved it. I served it with the Gourmet Mushroom Risotto and some asparagus. I look forward to making it again.

Feb 05, 2013

I made this for guests the other day and it was a huge hit. I omitted the pine nuts because I didn't want to go to the store and these were still amazing. Pesto and feta were made for pork. You will not be disappointed.

Jan 03, 2014

I choose not to use any nuts out of respect for the nut intolerant. Turned out great. Only 3 of us sooo We may have to use the toothpicks to fight to the death over last pork chop.

Jan 23, 2013

Didn't change a thing. This was so good. The flavors in the stuffing were delicious, and the outside coating was perfect. My husband loved it. I am always looking for different ways to make pork, and will be making this a lot. Cooking time was right on. Nothing I would change.


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  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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