Pesto Stuffed Pork Chops recipe

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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

Nutrition Info

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
servingSize: -
sodium: 208.3 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.

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