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Pesto Baked Pork Chops

Pesto Baked Pork Chops


"This is a tender and delicious baked pork chop recipe, with an Italian flair."
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2 h servings 531 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1251 mg
  • 50%

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 350 degrees F (175 degrees C).
  2. Season pork chops with garlic powder and seasoned salt.
  3. Beat eggs in a bowl until smooth. Pour flour into a separate shallow bowl and bread crumbs into a third bowl.
  4. Gently press seasoned pork chops into the flour to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chops onto a plate while breading the rest; do not stack.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Cook pork chops in hot oil until the bread crumb coating is well browned, about 5 minutes per side; transfer to a baking dish. Cover baking dish with aluminum foil.
  7. Bake chops in preheated oven for 1 hour. Whisk cream of chicken soup, milk, and pesto together in a bowl; pour over the pork chops. Replace foil and continue baking another 30 minutes.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 21
  1. 24 Ratings

Most helpful positive review

I made this with no changes or adjustments and it turned out wonderfully! It was very flavorful and tender. Will definitely make this again.

Most helpful critical review

Very good recipe. Very easy.

Most helpful
Most positive
Least positive

I made this with no changes or adjustments and it turned out wonderfully! It was very flavorful and tender. Will definitely make this again.

So good! Instead of frying the chops before baking, I broiled them for 2 minutes on each side (I sprayed them with olive oil to get some crunch) then baked as recipe directed. I'd make this aga...

Great dish and my kids loved it! I had to substitute with soy milk, and used crushed cornflakes instead of the italian-style breadcrumbs. Came out delicious! Will try the breadcrumbs next time, ...

This is a great base recipe. My changes were...a lot more garlic and onion. Also seasoned chops with basil, oregano and rosemary and let them just sit and soak up all those great spices. They t...

Definitely not a lack of flavor here. 2-3 minutes of frying on each side was enough, did the entire 5 on some and it was more than enough. The pesto was an awesome touch, worked out well. My...

Great pork chops. Everyone loved them. Don't need to change a thing. Just watch them while they fry because 2-3 minutes was plenty. I used pork loin chops.

Unbelievably good & unbelievably easy!! Love basil and this did the trick. Broiled the chops not to dirty more dishes.....such an easy dish to prepare. Try it you'll love it!!

I made this according to the recipe with no deviations. It was delicious. The pork chops just fell apart and the flavor was great. It was super easy to prepare. The sauce makes a nice gravy that...

I thought this was a great pork chop recipe. I notoriously have a hard time getting my pork chops to come out tender and not tough and dry. This recipe did the trick. I cooked 2 bone in chops th...

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