Stuffed Pork Chops Recipe
Juicy, flavor-packed pork chops stuffed with mozzarella and pesto. A simple, weeknight-friendly dinner that tastes gourmet!
Servings: 4
Ingredients
- 4 boneless pork chops 1 inch thick
- ⅓ cup pesto sauce
- ⅔ cup Italian Bread Crumbs
- ¾ cup shredded mozzarella cheese
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 325° Fahrenheit.
- Prepare the 4 boneless pork chops by patting them dry with a paper towel. Slice a 3-inch pocket into each pork chop. Don't cut them all the way through.
- In a medium bowl, combine the ⅓ cup pesto sauce, ⅔ cup Italian Bread Crumbs, and ¾ cup shredded mozzarella cheese. Stir until well mixed.
- Stuff the pork chops by spooning about ¼-⅓ cup of the stuffing mixture into the pocket of each pork chop.
- Season both sides of the pork chops with 1 teaspoon Italian Seasoning and salt and pepper to taste.
- Heat the 1 tablespoon olive oil in an oven-safe skillet over medium-high heat, place the stuffed pork chops in the skillet, and sear them for 3-4 minutes on each side.
- Transfer the skillet to the oven and bake for 10 minutes, or until it temps out to 140 degrees Fahrenheit.
- Remove the skillet from the oven and let the pork chops rest for 5 minutes, The final temperature should read 145 degrees Fahrenheit before serving.
- *Taking the pork chops out of the oven a little before they temp out and letting them rest will ensure the pork chops don't get over-cooked.
Video
Notes
Updated April 22, 2025
Nutrition
Calories: 460kcal | Carbohydrates: 16g | Protein: 37g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 657mg | Potassium: 568mg | Fiber: 2g | Sugar: 2g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 2mg
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