Best Pesto Rice Stuffed Pork Chops Recipes
PESTO STUFFED PORK CHOPS
Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.
Provided by SDaisy2
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 3.3 g, Cholesterol 93.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 208.3 mg, Sugar 1.5 g
RICE-STUFFED PORK CHOPS
Seasoned coating and rice mixes speed up these mouthwatering chops. "They really impressed my husband when we were first dating."-Becky Aderman, Niagara, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 18g fat (8g saturated fat), Cholesterol 109mg cholesterol, Sodium 1121mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
SPINACH AND MINT-BASIL PESTO-STUFFED PORK LOIN
Provided by Robert Irvine : Food Network
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
- For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.
- Preheat the oven to 350 degrees F.
- Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.
- Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.
PESTO PORK CHOPS
I love finding new and easy recipes that are also inexpensive and quick. This pork chop recipe is all that and more! This serves two people but is very easy to double. From my local paper.
Provided by Bekah
Categories Pork
Time 11m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put flour, salt and pepper on a plate and combine.
- Dredge both sides of pork chops in flour, and shake off any excess.
- Spray a skillet with the cooking spray and preheat on medium-high.
- Add the chops and brown on each side for two minutes.
- After they are browned, spread the pesto sauce over the chops and put lid on the skillet.
- Continue cooking for an additional two minutes or until they reach 160 degrees.
- The chops will be juicy and not dried out.
- Enjoy!
Nutrition Facts : Calories 292.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 114, Sodium 81.8, Carbohydrate 6, Fiber 0.2, Protein 37.5
PESTO STUFFED PORK CHOPS
This is so easy to make, and served with pesto pasta is awesome. I've used this filling to stuff whole pork loins. Always turns out really good and very impressive looking. If you want to impress a crowd this is surely going to please.
Provided by MissLadybug
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- for filling stir together feta, pesto and pine nuts.
- place equal amounts of filling in each pork chop, secure opening with toothpick.
- for the rub, combine all other ingredients except for balsamic vinegar in a bowl
- brush rub on each pork chop.
- Bake at 375 degrees for 35-45 minute.
- During the last 5 minutes of cooking, brush balsamic vinegar on pork chops.
Nutrition Facts : Calories 51.5, Fat 3.9, SaturatedFat 1.7, Cholesterol 9.5, Sodium 119.9, Carbohydrate 2.9, Fiber 1.3, Sugar 0.6, Protein 2.3
PESTO-STUFFED PORK CHOPS
Make and share this Pesto-Stuffed Pork Chops recipe from Food.com.
Provided by Caroline Cooks
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut deep pockets in one side of chops.
- Mix croutons, pesto sauce, tomatoes and Tabasco, if using. Stuff pork chops.
- Stand pork chops on end; uncut side down, so that stuffing is at the top.
- Pour white wine around chops.
- Cover tightly with foil and bake at 350 F; for 40 minutes.
- Uncover and continue baking about 15-20 minutes until slightly browned.
- Remove chops to heated plates.
- Stir in about 1/3 cup additional wine or water and 2 teaspoon cornstarch to sauce.
- Whisk until thoroughly blended.
- Serve sauce by drizzling around chops.
Nutrition Facts : Calories 285.6, Fat 14.8, SaturatedFat 5, Cholesterol 75, Sodium 206.8, Carbohydrate 7.9, Fiber 0.9, Sugar 2, Protein 23.9
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