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What could be better than a perfectly-cooked, savory pork chop entree? Not much. But how about if the pork chops in question are stuffed with a delicious blend of pesto and Feta cheese? That’s what this Pesto Stuffed Pork Chop recipe is all about, and it is over-the-top delicious!
Juicy Pesto Stuffed Pork Chops
Stuffed pork chops are a really great weeknight dinner when you want something special, but still need something easy. They look like a highly-professional restaurant dish, and they taste phenomenal! But, the overall method and recipe couldn’t be easier. Win-win!
You’ll love these wonderful, juicy chops bursting with fresh pesto flavor and the melting tanginess of Feta cheese crumbles!
Recipe Ingredients
- Pork Chops: Four pork chops, 1 to 1 ¼ inch thick. I like bone-in chops.
- Feta Cheese: Crumbled.
- Basil Pesto: You can use your favorite prepared pesto, or make your own.
- Fresh Garlic: Three cloves, minced or put through a garlic press.
- Dried Thyme, Oregano and Rosemary: For seasoning the pork chops.
- Salt & Pepper
- Vegetable Oil: For searing the chops.
- Chicken Broth or Water
- Onions
How to Prepare Your Pork Chops
To stuff pork chops, you need to create a little “pocket” for the filling. Use a sharp knife and cut into the side of the chop, toward the bone, making a slit about two inches deep. Don’t cut through the chop entirely, or the stuffing will fall out while cooking.
How to Make Pesto Stuffed Pork Chops
- Prepare the Oven, Pork Chops and Filling Mixture. Preheat the oven to 400˚F. Pat the pork chops dry with paper towels. Using a sharp paring knife, cut a 2-inch deep pocket on the side of each pork chop. Set aside. In a small bowl combine cheese, pesto, and garlic.
- Stuff the Chops and Season. Stuff the pork chops with the pesto mixture and secure with toothpicks. Set aside. In a small bowl combine oregano, rosemary, salt, black pepper, and thyme; rub both sides of the pork chops with the spice mix.
- Sear the Chops. Heat the vegetable oil in a large oven-safe skillet; add pork chops and cook for 3 minutes per side, or until browned. Sear the pork chops in batches because it is much easier to maneuver and flip them over when there’s just a couple of pork chops in the skillet.
- Remove chops from skillet and set aside; add onions to the skillet and cook for 5 minutes, then deglaze with chicken broth or water.
- Finish in the Oven. Add pork chops back to the skillet and transfer to the oven; bake for 10 to 12 more minutes, or until the internal temperature of the pork chops reaches 145˚F. Try not to overcook the pork chops because if you do, they will be tough and dry.
- Rest and Serve. Remove the cooked pork chops from the oven and let stand for 5 minutes.
- Enjoy!
Tips to Avoid Overcooking
- Don’t Be So Cold: The pork chops will cook more efficiently (and therefore, lose less moisture and texture) if you bring it to room temperature before cooking. Cold pork takes longer to cook. I suggest pulling the pork chops out of the fridge 20 to 30 minutes before ready to cook.
- Add Water: While I don’t recommend adding liquid to the actual skillet in this recipe since we’ve already added a bit, you can place a custard-cup or ramekin of water into the oven as it preheats. This will create a slightly steamy environment in the oven, which will dry out the chops less.
- Use Your Thermometer: While you can “eyeball it” with other proteins, it really pays off to use a meat thermometer with pork. Please 🙏 use one. That way, you can really pinpoint the doneness window and avoid undercooking (yuck) OR overcooking, which leads to dry pork chops. 😒
What to Serve With Pesto Stuffed Pork Chops
- Creative and Yummy: Try serving these super-savory pork chops with a fun, yet easy side like my Hedgehog Roasted Potatoes! So fun!
- Healthy Fries: These Crispy Air Fryer Parmesan Zucchini Fries also make a wonderful addition to this meal, and they’re really simple to make!
- Goodness Green: A good, simple veggie side is always appropriate. One of my favorites? Sauteed Garlic Butter Green Beans. Absolutely drool-worthy!
How to Store and Reheat Leftovers
- To refrigerate, store the pork chops in shallow, airtight containers, or wrap tightly in plastic wrap. Keep in the refrigerator for up to three days.
- To freeze, wrap tightly in freezer wrap or place in freezer bags, pushing as much air as possible out of the bags before sealing. Freeze for up to one month.
- To reheat, thaw the pork chops completely in the refrigerator (if frozen). Place in an ovenproof dish with two tablespoons of water. Bake, covered, for 10-15 minutes at 350°F or until heated through. Do not overcook.
Pesto Stuffed Pork Chops
Seared juicy pork chops stuffed with a delicious blend of pesto and Feta cheese. 30 minute meal that is over-the-top delicious!
Ingredients
- 4 bone-in pork chops,, 1 to 1 ¼ inch thick
- ⅓ cup crumbled feta cheese
- ½ cup basil pesto
- 3 cloves garlic,, finely minced
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- salt,, to taste
- 3 tablespoons vegetable oil,, divided
- 1 small yellow onion,, thinly sliced
- ½ cup chicken broth or water
Instructions
- Preheat oven to 400˚F.
- Pat dry pork chops with paper towels.
- Using a sharp paring knife, cut a 2-inch deep pocket on the side of each pork chop. DO Not cut through. You just want to make a pocket for the stuffing. Set aside.
- In a small bowl combine cheese, pesto, and garlic.
- Stuff the pork chops with the pesto filling and secure with toothpicks. Set aside.
- In a small bowl combine oregano, rosemary, thyme, pepper, and salt; rub both sides of the pork chops with the spice mix.
- Heat 2 tablespoons vegetable oil in a large oven-safe skillet; add pork chops to the heated skillet and cook for 3 minutes per side, or until browned. (Sear the pork chops two at a time for easier turning.)
- Remove pork chops from skillet and set aside; keep covered.
- Add remaining oil to the skillet and set over medium-high heat.
- Add sliced onions to the hot oil and cook for 4 minutes, or until softened, stirring frequently.
- Carefully add the chicken broth; stir and scrape up all the browned bits from the bottom of the pan.
- Add pork chops back to the skillet.
- Transfer skillet to the oven and continue to cook for 10 to 12 more minutes, or until internal temperature of the pork chops reaches 145˚F. Try not to overcook the pork chops because if you do, they will be tough and dry.
- Remove from oven and let stand 5 minutes.
- Remove toothpicks and serve.
Equipment
- Stove
- Oven
Nutrition
Calories: 547kcal | Carbohydrates: 7g | Protein: 39g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 131mg | Sodium: 524mg | Potassium: 631mg | Fiber: 1g | Sugar: 3g | Vitamin A: 678IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
This was one of the best chops I have made. ( and I cook alot) I always have ice cube trays full of pesto and feta in the frig! I seared it and the baked at 375 for 8 minutes. Let rest for 10 Fabulous! Making up some for the freezer! Thx for a simple crave worthy recipe! the best!
That’s great to hear! I’m very happy you loved these!! Thank you for chiming in! ๐
Of course I can’t leave a recipe alone. I had some heavy cream left over from an…umm…less successful recipe, so I used some of that. This actually fun to make.
Haha, love that! Itโs great that you got to put that heavy cream to good use. Sounds like it turned out delicious, and Iโm glad you had fun with it! Thank YOU! ๐
This recipe is absolutely delicious! Restaurant quality flavor. I used my own homemade chicken broth over the onions and the chops were moist and pungent with flavor. This is a must try recipe. Enjoy!!
Thank you so much! I’m very happy you loved it! ๐