Ingredients:
- 4 bone-in or boneless pork chops, about 1 ½ inches thick
- ½ cup prepared pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs (optional, for added texture)
- Salt and pepper, to taste
- 2 tbsp olive oil
- Toothpicks, for securing
Instructions:
- Prepare the Pork Chops:
- Preheat your oven to 375°F (190°C).
- Using a sharp knife, carefully cut a pocket into the side of each pork chop, making sure not to cut all the way through. The pocket should be deep enough to hold the filling.
- Make the Pesto Filling:
- In a small bowl, mix the pesto with the grated Parmesan cheese. If you prefer a bit of added texture, you can stir in the breadcrumbs as well.
- Stuff the Pork Chops:
- Generously fill each pork chop pocket with the pesto mixture. Secure the opening with toothpicks to keep the filling inside during cooking. Season both sides of the pork chops with salt and pepper.
- Sear the Pork Chops:
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them for 3-4 minutes on each side, or until they develop a golden-brown crust.
- Bake the Pork Chops:
- Once the pork chops are seared, transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the chops are cooked through.
- Rest and Serve:
- Remove the skillet from the oven and let the pork chops rest for a few minutes. Carefully remove the toothpicks before serving.
- Serve the pesto stuffed pork chops with your choice of sides, such as roasted vegetables, a simple green salad, or pasta.
These Pesto Stuffed Pork Chops are an impressive yet simple dish that brings together the classic flavors of Italian cuisine with succulent pork. The result is a juicy, flavorful chop that’s perfect for any dinner table.
