Pesto Stuffed Pork Chops Recipes

SUN-DRIED TOMATO PESTO-STUFFED PORK

Steps:

• Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
• Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
• In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
• Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
• Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.

PESTO-COATED CENTER-CUT PORK CHOP

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a baking dish with cooking spray. Spread 1/2 of the pesto over into the bottom of the baking dish.
• Heat a cast iron skillet over medium-high heat for 5 minutes. Add olive oil.
• Season pork chops with salt and pepper. Cook pork chops in the hot oil until browned, about 4 minutes per side. Transfer pork chops to baking dish and top each with remaining pesto. Season with red pepper flakes. Cover baking dish with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 1/2 hours. Allow pork chops to rest for 10 minutes.

PESTO-STUFFED PORK CHOPS

Steps:

• Cut deep pockets in one side of chops.
• Mix croutons, pesto sauce, tomatoes and Tabasco, if using. Stuff pork chops.
• Stand pork chops on end; uncut side down, so that stuffing is at the top.
• Pour white wine around chops.
• Cover tightly with foil and bake at 350 F; for 40 minutes.
• Uncover and continue baking about 15-20 minutes until slightly browned.
• Remove chops to heated plates.
• Stir in about 1/3 cup additional wine or water and 2 teaspoon cornstarch to sauce.
• Whisk until thoroughly blended.
• Serve sauce by drizzling around chops.

PESTO STUFFED PORK CHOPS

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.

PESTO MOZZARELLA STUFFED PORK CHOPS

Steps:

• For complete recipe please visit original post: http://foodyschmoodyblog.com/pesto-mozzarella-stuffed-pork-chops/

STUFFED PORK CHOPS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
• In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
• Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
• Cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

PESTO STUFFED PORK CHOPS

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.