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Pesto Stuffed Pork Chops
4.5 (234 reviews)
This recipe for pesto stuffed pork chops stuffs bone-in chops with feta cheese, basil pesto, and pine nuts and then bakes with a balsamic vinegar glaze.
Total Time60
Servings4
335
Caloriesper servingNutrition Information
335
Calories
22 g
Fat
3 g
Carbs
29 g
Protein
1 g
Fiber
2 g
Sugar
Ingredients
- 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
Instructions
- 1Preheat the oven to 375 degrees F (190 degrees C).
- 2Mix feta, pesto, and pine nuts in a bowl. Cut a 3-inch slit in the side of each pork chop, using the tip of a sharp knife, about 2 inches deep and 1/4-inch away from bone. Stuff pork chops with feta-pesto filling and secure with toothpicks.
- 3Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub onto both sides of each chop. Place chops into a shallow baking dish.
- 4Bake in the preheated oven until chops are golden, 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, 5 minutes more.