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.

Feb 28, 2013

I am frequently looking online for various things to try cooking to give me inspiration on how I can challenge my cooking style. I have never written a review before as I feel the previous reviews often sum up my thoughts. But this required one. While the reviews for this recipe do just that, I had to come on and state what a phenomenal recipe this just is. It had me literally licking my plate at the end wondering when I could make them again. My fiance said that she would be very happy had she received this dish at our favorite restaurant that we always go to in DC. This is a huge complement as she never dares to compare anything to this restaurant. Based off the previous reviews I did reduce my crushed red pepper to ~1/3 Tsp. But it all has to do with your tolerance and desires to spice. Anyways, GREAT RECIPE. Will be making it again soon. Thank you.


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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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