Few dinners are as satisfying as a well-cooked pork chop. These Pesto Stuffed Pork Chops take that comfort to the next level by filling each chop with a bright basil pesto and tangy crumbled feta. The result is juicy, flavorful pork with a delicious Mediterranean twist—simple enough for weeknights but elegant enough for guests.
Juicy Pesto Stuffed Pork Chops
Stuffed pork chops look like a restaurant dish but are surprisingly easy to prepare. With a simple pocket cut into each chop, you’ll stuff in a mixture of pesto, feta, and garlic, sear the chops to develop a golden crust, then finish them in the oven with caramelized onions and a splash of broth. The combination yields pork that’s tender, moist, and packed with bright herb flavor.
These chops pair the herbal freshness of pesto with the salty, creamy bite of feta for a filling that melts slightly while the pork cooks—yielding a delightful contrast of textures and flavors.
Recipe Ingredients
- Pork chops: 4 bone-in chops, 1 to 1¼ inches thick.
- Feta cheese: 1/3 cup, crumbled.
- Basil pesto: 1/2 cup, store-bought or homemade.
- Garlic: 3 cloves, minced.
- Dried oregano, rosemary, thyme: For seasoning.
- Salt & black pepper.
- Vegetable oil: 2–3 tablespoons, divided, for searing.
- Chicken broth or water: 1/2 cup, for deglazing.
- Yellow onion: 1 small, thinly sliced.
How to Prepare Your Pork Chops
Make a pocket in each chop for the filling by inserting a sharp knife into the thick side and cutting a 2-inch-deep slit toward the bone. Be careful not to cut all the way through so the filling stays inside during cooking.
How to Make Pesto Stuffed Pork Chops
- Preheat and prep. Preheat the oven to 400°F. Pat the pork chops dry. Cut a 2-inch pocket into each chop. In a small bowl, combine the crumbled feta, pesto, and minced garlic.
- Stuff and season. Spoon the pesto mixture into each pocket and secure with toothpicks. Mix the dried oregano, rosemary, thyme, salt, and pepper, then rub the mixture over both sides of each chop.
- Sear the chops. Heat 2 tablespoons of vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chops 3 minutes per side, working in batches so you can easily flip them and get a good crust.
- Cook the onions. Remove the seared chops and keep covered. Add the remaining oil to the skillet, then sauté the sliced onions for about 4–5 minutes until softened.
- Deglaze and combine. Add the chicken broth or water to the pan and scrape up any browned bits. Return the pork chops to the skillet.
- Finish in the oven. Transfer the skillet to the preheated oven and bake 10–12 minutes, or until the internal temperature reaches 145°F. Avoid overcooking to keep the chops tender and juicy.
- Rest and serve. Let the chops rest 5 minutes before removing toothpicks and serving.
Tips to Avoid Overcooking
- Bring to room temperature: Take the chops out of the fridge 20–30 minutes before cooking so they cook more evenly and retain moisture.
- Create gentle steam: Placing a small ramekin of water in the oven can help maintain a slightly humid environment and reduce drying.
- Use a meat thermometer: Check for an internal temperature of 145°F to ensure the pork is safely cooked without becoming dry.
What to Serve With Pesto Stuffed Pork Chops
- Roasted potatoes: Crispy, seasoned potatoes complement the savory pork.
- Air-fryer zucchini fries: A lighter, crunchy side that pairs well with the herbal filling.
- Sautéed green beans: Simple garlic-butter green beans add a fresh, green element to the plate.
How to Store and Reheat Leftovers
- Refrigerate: Store in airtight containers or tightly wrapped in plastic for up to three days.
- Freeze: Wrap tightly or place in freezer bags with as much air removed as possible; freeze up to one month.
- Reheat: Thaw in the refrigerator if frozen. Place chops in an ovenproof dish with 2 tablespoons of water, cover, and bake at 350°F for 10–15 minutes or until heated through. Avoid overcooking during reheating.
Pesto Stuffed Pork Chops
Instructions
- Preheat oven to 400°F.
- Pat the pork chops dry. Cut a 2-inch pocket into the side of each chop without cutting all the way through.
- Combine feta, pesto, and garlic in a small bowl. Stuff each pocket with the mixture and secure with toothpicks.
- Mix the dried herbs, salt, and pepper and rub on both sides of the chops.
- Heat 2 tablespoons oil in an oven-safe skillet and sear the chops 3 minutes per side, working in batches. Remove and keep covered.
- Add remaining oil to the skillet, sauté the sliced onion until softened, then add the chicken broth and scrape up browned bits.
- Return the chops to the skillet, transfer to the oven, and bake 10–12 minutes or until the internal temperature reaches 145°F. Let rest 5 minutes before serving.
Equipment
- Oven-safe skillet
- Meat thermometer (recommended)
Nutrition
Carbohydrates: 7 g |
Protein: 39 g |
Fat: 40 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and portion sizes.
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