Description
These Pesto Mozzarella Stuffed Pork Chops offer a gourmet twist on a classic dinner, combining tender, bone-in pork chops with savory pesto and melty mozzarella cheese. This easy-to-follow recipe includes searing and baking steps to ensure juicy, flavorful pork chops perfect for an elegant yet approachable meal.
Ingredients
Scale
Pork Chops
- 4 pieces Bone-in Pork Chops (about 1-inch thick)
Filling
- 1/2 cup Pesto (store-bought or homemade)
- 1 cup Mozzarella Cheese (shredded or sliced, fresh preferred)
Seasoning & Cooking
- Salt and Pepper (to taste)
- 2 tablespoons Olive Oil (for searing)
- 1 teaspoon Garlic Powder (can substitute with fresh garlic)
- 1 teaspoon Italian Seasoning (Italian herb mix)
- Fresh Basil Leaves (optional, for garnish)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it is fully heated by the time the pork chops are ready to bake.
- Season the Pork Chops: Pat the bone-in, 1-inch thick pork chops dry and season them generously with salt, pepper, garlic powder, and Italian seasoning on all sides for balanced flavor.
- Prepare the Filling: Carefully create a pocket in each pork chop by slicing along the edge without cutting all the way through. Stuff each pocket evenly with a mixture of pesto and mozzarella cheese, ensuring the filling is well distributed but does not spill out.
- Sear the Pork Chops: Heat olive oil in a skillet over medium-high heat. Sear the stuffed chops for 3-4 minutes on each side until they develop a golden brown crust, which locks in the juices and adds flavor.
- Bake the Chops: Transfer the seared chops to a baking dish or oven-safe pan. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C), indicating the pork is safely cooked but still juicy.
- Serve and Garnish: Remove the pork chops from the oven and let them rest for a few minutes to retain their juices. Optionally, garnish with fresh basil leaves before serving to add a fresh aromatic touch.
Notes
- Use bone-in pork chops for better flavor and moisture retention.
- Fresh mozzarella melts better and offers a creamier texture than shredded, but either works.
- Check the internal temperature with a meat thermometer to avoid overcooking.
- Leftover pesto can be stored in the refrigerator for up to a week or frozen for longer.
- This recipe pairs well with roasted vegetables or a fresh green salad for a complete meal.
