Pesto-Stuffed Pork Chops

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This stuffed pork chops recipe is inspired by the Greek islands! The pesto pork chops are also stuffed with pine nuts and feta, then are seasoned with oregano, garlic, and more for a super tasty white meat meal.

Pesto-Stuffed Pork Chops
Prep Time:
20 mins
Bake Time:
35 mins
Total Time:
55 mins
Servings:
4

Ingredients

  • 3 tablespoon crumbled feta cheese

  • 2 tablespoon refrigerated basil pesto

  • 1 tablespoon pine nuts, toasted

  • 4 pork loin chops or boneless pork loin chops, cut 1-1/4 inches thick

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon dried oregano, crushed

  • ¼ teaspoon crushed red pepper

  • ¼ teaspoon dried thyme, crushed

  • 2 cloves garlic, minced

  • 1 tablespoon balsamic vinegar

Directions

  1. Preheat oven to 375°F. For filling, in a small bowl stir together feta cheese, pesto, and pine nuts. Set aside.

  2. Trim fat from meat. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide filling among pockets in chops. If necessary, secure the openings with wooden toothpicks.

  3. For rub, in a small bowl combine black pepper, oregano, garlic, red pepper, and thyme. Rub evenly onto all sides of meat. Place chops on a rack in a shallow roasting pan. Bake for 35 to 40 minutes or until done (145°F) and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, discard toothpicks.

Nutrition Facts (per serving)

415 Calories
20g Fat
3g Carbs
52g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 415
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 133mg 44%
Sodium 228mg 10%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 52g
Vitamin C 1.8mg 9%
Calcium 70.7mg 5%
Iron 2.3mg 13%
Potassium 796mg 17%
Folate, total 16.1mcg
Vitamin B-12 1.1mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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