Rating: 4.5 stars
17 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 17 Ratings

Stuff pork chops with a flavorful filling of feta cheese, pine nuts, and pesto for a delicious sheet pan dinner recipe.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

20 mins
35 mins
55 mins


Ingredient Checklist


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

  • 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 opening with a wooden toothpick.

  • 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

358 calories; fat 18g; cholesterol 104mg; saturated fat 5g; carbohydrates 4g; mono fat 6g; poly fat 2g; sugars 1g; protein 41g; vitamin a 97.2IU; vitamin c 1.2mg; thiamin 0.9mg; riboflavin 0.5mg; niacin equivalents 7.7mg; vitamin b6 0.8mg; folate 16.1mcg; vitamin b12 0.9mcg; sodium 201mg; potassium 640mg; calcium 60.6mg; iron 2mg.