Best Pesto Stuffed Pork Chops Recipes

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PESTO STUFFED PORK CHOPS



Pesto Stuffed Pork Chops image

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

3 tablespoons crumbled feta cheese
2 tablespoons chilled basil pesto
1 tablespoon toasted pine nuts
4 bone-in pork loin chops, 1 1/4-inch thick
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon ground thyme
2 tablespoons balsamic vinegar

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

PESTO RICE-STUFFED PORK CHOPS



Pesto Rice-Stuffed Pork Chops image

My family loves pork chops so I experimented stuffing them. I used some of our favorite flavors like pesto and used it to stuff them. It was a huge hit!-Carolyn Popwell, Lacey, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup fresh basil leaves
1/2 cup fresh parsley sprigs
1/2 cup chopped pecans
3 garlic cloves, peeled
2/3 cup cooked wild rice
2 tablespoons grated Parmesan cheese
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 teaspoon chili sauce
4 bone-in pork loin chops (8 ounces each)
1/2 teaspoon lemon-pepper seasoning
1 tablespoon butter

Steps:

  • In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce. , Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper. , In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13x9-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 28-32 minutes or until a thermometer reads 160°. Discard toothpicks.

Nutrition Facts : Calories 463 calories, Fat 30g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 234mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 39g protein.

PESTO-STUFFED PORK CHOPS



Pesto-Stuffed Pork Chops image

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

4 thick pork chops (1 1/2-2 inches)
4 tablespoons croutons, slightly crushed
3/4 cup pesto sauce
1/3 cup sun-dried tomato, chopped (not in oil)
1/2 cup dry white wine
2 -3 dashes Tabasco sauce (optional)

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

PESTO STUFFED PORK CHOPS



Pesto Stuffed Pork Chops image

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

3 tablespoons crumbled feta cheese
2 tablespoons basil pesto
1 tablespoon toasted pine nuts
4 butterfly pork chops
1 teaspoon ground pepper
1 teaspoon dried oregano
1 teaspoon bottled minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried thyme
1 tablespoon balsamic vinegar

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 MOZZARELLA STUFFED PORK CHOPS



Pesto Mozzarella Stuffed Pork Chops image

Pork Chops are literally bursting with flavor from pesto and mozzarella cheese.

Provided by Christine Hadden @chadden1220

Categories     Pork

Number Of Ingredients 10

1/2 cup(s) mozzarella cheese, shredded
2 tablespoon(s) pesto
2 tablespoon(s) dried breadcrumbs, seasoned
1/2 cup(s) dried breadcrumbs, seasoned
4 - pork chops, boneless
1/4 cup(s) all purpose flour
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly cracked black pepper
2 - eggs, lightly beaten with 1 t water
2 tablespoon(s) olive oil

Steps:

  • For complete recipe please visit original post: http://foodyschmoodyblog.com/pesto-mozzarella-stuffed-pork-chops/

FIREMAN BOB'S PESTO - STUFFED PORK CHOPS



Fireman Bob's Pesto - Stuffed Pork Chops image

If you LOVE Pesto... You will Love this recipe.

Provided by Bob Cooney @firemanbob65

Categories     Pork

Number Of Ingredients 11

3 tablespoon(s) feta cheese - crumbled
2 tablespoon(s) refrigerated basil pesto
1 tablespoon(s) pine nuts, toasted
4 - pork loin chops, cut 1-1/4 inches thick
1 teaspoon(s) freshly ground course black pepper
1 teaspoon(s) dried oregano, crushed
2 clove(s) garlic, minced
1/4 teaspoon(s) crushed red pepper
1/4 teaspoon(s) dried thyme, crushed
1 tablespoon(s) balsamic vinegar
2 teaspoon(s) cumin

Steps:

  • Filling: In a small bowl, stir together feta cheese, pesto, and pine nuts. Set aside.
  • Pork Chop prep: Trim fat from chops, Make a pocket in each chop by cutting horizontally from the fatty side almost to the bone or the opposite side.
  • Stuff the Chops: Divide the filling among the 4 chops and fill each pocket. If necessary, Secure each chop with a wooden tooth pick.
  • Rub for the chops: In a small bowl, combine the black pepper, cumin, oregano, garlic, crushed red pepper, and the crushed thyme. Rub evenly on all sides of the chops. Place chops on a rack in shallow roasting pan. Bake in a 375* oven for 35 to 45 minutes or until chops are 160* F. and juices run clear. Brush the vinegar onto the chops the last 5 minutes of baking. * Before Serving * Remove Tooth Picks!!!!
  • A Baked Potato with Sour Cream and Chives along with Buttered Broccoli or Cauliflower is Great! ENJOY!

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