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
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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!