Pesto Stuffed Pork Chops

Pesto Stuffed Pork Chops


"Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad."
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1 h servings 335 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 90
  1. 127 Ratings

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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 spic...

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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 spic...

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.

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

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 r...

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 revie...

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. Y...

While the stuffing was a great tasting combination, the seasoning was way too hot and really over-powered the stuffing. The other thing is, the vinegar left no taste, seeing it just ran right o...

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...

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