Pesto Stuffed Pork Chops

Pesto Stuffed Pork Chops

Ready to impress with minimal effort? These juicy, oven-baked Pesto-Stuffed Pork Chops are packed with herby pesto, gooey mozzarella, and crispy breadcrumbs — all tucked inside thick, boneless chops. Finished in the oven for the perfect bite, this recipe brings firehouse flavor straight to your dinner table.

Prep & Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4 chops

Ingredients

  • 4 boneless pork chops (1 inch thick)
  • ⅓ cup pesto sauce (Nut Free Pesto Recipe)
  • ⅔ cup Italian bread crumbs
  • ¾ cup shredded mozzarella cheese
  • 1 tbsp Unkie's Garlic & Herb or substitute with Italian seasoning
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

 

Instructions

Step 1: Preheat & Prep the Pork
Preheat your oven to 325°F. Pat the pork chops dry with a paper towel. Use a sharp knife to cut a 3-inch pocket into the side of each chop — don’t slice all the way through.

Step 2: Make the Filling
In a bowl, stir together the pesto, Italian bread crumbs, and mozzarella until well mixed.

Step 3: Stuff the Chops
Fill each pork chop pocket with ¼–⅓ cup of the stuffing mixture. Press gently to keep it inside.

Step 4: Season & Sear
Sprinkle both sides of the stuffed chops with Unkie's Garlic & Herb, salt, and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chops for 3–4 minutes per side until golden brown.

Step 5: Finish in the Oven
Transfer the skillet to the oven and bake for 10 minutes, or until the internal temperature reaches 140°F. Remove from oven and let rest for 5 minutes — the temp will rise to the safe and juicy 145°F.

 

Cooking Tips & Notes

  • Don’t overstuff: Too much filling can spill out during searing — keep it compact.
  • Rest time matters: Letting them rest ensures juices redistribute and keeps chops tender.
  • No oven-safe skillet? Sear in a pan and transfer to a baking dish.

 

Equipment Needed

  • Sharp knife
  • Mixing bowl
  • Oven-safe skillet
  • Tongs or spatula
  • Meat thermometer

 

Storage & Reheating Instructions

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in the oven at 300°F for 10–12 minutes or microwave in 30-second bursts until heated through.
  • Freezing: Not recommended for stuffed chops as texture may change.

 

These Pesto-Stuffed Pork Chops bring the flavor without the fuss — perfect for busy weeknights or firehouse dinners. If you fire up this recipe, tag @unkies_seasoning and let us see that golden sear!

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