Pesto Rice Stuffed Pork Chops Recipes

PESTO STUFFED PORK CHOPS

Pesto Stuffed Pork Chops image

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

Provided by SDaisy2

Categories World Cuisine Recipes European Italian

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 208.3 mg, Sugar 1.5 g

PESTO RICE-STUFFED PORK CHOPS

Pesto Rice-Stuffed Pork Chops image

My family loves pork chops so I experimented stuffing them. I used some of our favorite flavors like pesto and used it to stuff them. It was a huge hit!-Carolyn Popwell, Lacey, Washington

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 cup fresh basil leaves
1/2 cup fresh parsley sprigs
1/2 cup chopped pecans
3 garlic cloves, peeled
2/3 cup cooked wild rice
2 tablespoons grated Parmesan cheese
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 teaspoon chili sauce
4 bone-in pork loin chops (8 ounces each)
1/2 teaspoon lemon-pepper seasoning
1 tablespoon butter

Steps:

In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce. , Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper. , In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13x9-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 28-32 minutes or until a thermometer reads 160°. Discard toothpicks.

Nutrition Facts : Calories 463 calories, Fat 30g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 234mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 39g protein.

PESTO STUFFED PORK CHOPS

Pesto Stuffed Pork Chops image

This is so easy to make, and served with pesto pasta is awesome. I've used this filling to stuff whole pork loins. Always turns out really good and very impressive looking. If you want to impress a crowd this is surely going to please.

Provided by MissLadybug

Categories Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons crumbled feta cheese
2 tablespoons basil pesto
1 tablespoon toasted pine nuts
4 butterfly pork chops
1 teaspoon ground pepper
1 teaspoon dried oregano
1 teaspoon bottled minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried thyme
1 tablespoon balsamic vinegar

Steps:

for filling stir together feta, pesto and pine nuts.
place equal amounts of filling in each pork chop, secure opening with toothpick.
for the rub, combine all other ingredients except for balsamic vinegar in a bowl
brush rub on each pork chop.
Bake at 375 degrees for 35-45 minute.
During the last 5 minutes of cooking, brush balsamic vinegar on pork chops.

Nutrition Facts : Calories 51.5, Fat 3.9, SaturatedFat 1.7, Cholesterol 9.5, Sodium 119.9, Carbohydrate 2.9, Fiber 1.3, Sugar 0.6, Protein 2.3

PESTO PORK CHOPS

Pesto Pork Chops image

I love finding new and easy recipes that are also inexpensive and quick. This pork chop recipe is all that and more! This serves two people but is very easy to double. From my local paper.

Provided by Bekah

Categories Pork

Time 11m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

3/4 lb boneless pork chop
2 tablespoons flour
2 tablespoons pesto sauce (I use store bought but if you make your own, more power to ya!)
olive oil flavored cooking spray
salt and pepper

Steps:

Put flour, salt and pepper on a plate and combine.
Dredge both sides of pork chops in flour, and shake off any excess.
Spray a skillet with the cooking spray and preheat on medium-high.
Add the chops and brown on each side for two minutes.
After they are browned, spread the pesto sauce over the chops and put lid on the skillet.
Continue cooking for an additional two minutes or until they reach 160 degrees.
The chops will be juicy and not dried out.
Enjoy!

Nutrition Facts : Calories 292.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 114, Sodium 81.8, Carbohydrate 6, Fiber 0.2, Protein 37.5

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