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Feta and pesto stuffed pork chops recipe

Feta and pesto stuffed pork chops recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork
  • Pork chops

Thick pork chops are stuffed with feta cheese, basil pesto and pine nuts. Delicious any night of the week when you fancy a change from plain pork chops!

9 people made this

IngredientsServes: 4

  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons chilled basil pesto
  • 1 tablespoon toasted pine nuts
  • 4 thick bone-in pork chops
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chilli flakes
  • 1/4 teaspoon ground thyme
  • 2 tablespoons balsamic vinegar

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 190 C / Gas 5.
  2. Mix feta cheese, basil pesto and pine nuts in a bowl.
  3. Use the tip of a sharp boning knife to cut a pocket in the side of each pork chop for stuffing.
  4. Stuff pork chops with pesto filling and secure with toothpicks.
  5. Mix black pepper, oregano, garlic, chilli flakes and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a roasting tray or baking dish.
  6. Roast in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. Brush chops with balsamic vinegar and cook until vinegar forms a glaze, another 5 minutes.

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Reviews & ratingsAverage global rating:(209)

Reviews in English (148)

This is simple and sooooo very tasty!!! Thanks-11 Oct 2017

by whatscookin

Just finished eating these pork chops. The pesto/feta stuffing was great! But I saw other reviews and only used a 1/4 tsp of red pepper flakes in the rub. The rub was STILL very hot! I love spicy foods but the heat on the outside of the chop just overpowered the delicious stuffing inside. All I tasted was the spicy rub. It would be better as 2 separate recipes. If I make these again I would either use a thinner chop with just the rub and no stuffing if i'm in the mood for spicy; or omit the rub and just stuff it with the stuffing recipe and brush the outside with some of the pesto. I'd also substitute something for the pine nuts. They didnt seem to add much to the flavor for the amount of money it costs for them.-17 Jan 2013


Pork Chop with Feta Butter and Roasted Red Pepper Pesto Green Beans

Betta bet this butter is betta with feta! Have we confused you? Took it all too far? You'll forgive once you taste how the feta butter brings this pork chop to the next level. This chop… with chimichurri seasoning on it… chop chimichurri… we'll stop now.


Recipe Summary

  • 1 (1-pound) pork tenderloin, trimmed
  • ¼ cup sun-dried tomato pesto (such as Classico)
  • 1 cup baby spinach
  • ¼ cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes
  • Olive oil-flavored cooking spray
  • ¼ teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil (such as Hunt's), undrained

Cut pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place pork halves between 2 sheets of heavy-duty plastic wrap pound to an even thickness using a meat mallet or small heavy skillet. Spread pesto evenly down length of tenderloin top with spinach and feta. Close tenderloin secure at intervals with wooden picks (about 12). Place pork in a 13 x 9-inch baking pan coated with cooking spray. Coat pork with cooking spray sprinkle evenly with pepper. Pour tomatoes around pork in pan.

Bake at 500° for 22 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Discard wooden picks cut pork into 8 slices. Serve roasted tomatoes over pork.


Basil Pesto and Feta Stuffed Pork Chops

Sometimes the best recipes come from when you think you have nothing to eat in your house…We have been out of town SO much this past month that we haven’t been to the grocery store in weeks. Whenever this happens, I find that taking out the good ol’ Better Homes and Gardens cookbook solves all my problems. The recipes are classic and pretty basic so you can almost guarantee that you’ll have all the ingredients somewhere in your house! And if you live in our house…Basil Pesto is a staple and always in full supply! Sometimes cookbooks overload you on ingredients and things you most definitely don’t have on hand and honestly, who has time for that. We almost always take advantage of the Lunds BOGO deals, and apparently a couple months back we bought a bunch of pork chops, so I figured I should use them:) B LOVED this recipe and it was so incredibly easy and packs more flavor than just grilling up your basic chops with a little salt and pepper. This takes 20 minutes to prep. Enjoy!

Recipe courtesy of and adapted from Better Homes and Gardens Cookbook

Ingredients

  • 3-4 Tablespoons Crumbled Feta Cheese (We buy the giant block from Costco, so just shave off a few tablespoons if you don’t have crumbled. (I say the more cheese the better on this one…)
  • 3 Tablespoons Basil Pesto
  • 1 Tablespoon Toasted Pine Nuts (just toast them up in a frying pan on medium high heat for a couple minutes)
  • 4 Thick Cut Pork Chops. You want the thick cut so you can stuff them easily. We used boneless, I think that works best.
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Dried Oregano
  • 2 Garlic Cloves, minced
  • 1/4 Teaspoon Crushed Red Pepper or Red Pepper Flakes
  • 1/4 Teaspoon Dried Thyme, crushed
  • 2 Tablespoons Balsamic Vinegar
  1. For the filling, mix together the feta cheese, basil and toasted pine nuts.
  2. Create a pocket in the pork chop by cutting horizontally down the middle of the chop starting on the fatty side.
  3. Divide the filling between the chops and secure them with toothpicks. (I didn’t and the filling stayed in just fine)
  4. For the rub, mix together the pepper, oregano, red pepper, garlic and thyme.
  5. Coat each pork chop in the rub and place in a shallow roasting dish. Brush the chops with a little olive oil so they brown in the oven.
  6. Bake in a 375 degree oven until the thermometer reaches 165 degrees (about 30 minutes) and juices run clear. During the last 5 minutes, brush each chop with balsamic vinegar.

Serve immediately. These are seriously so flavorful and easy! And I didn’t have to buy a thing. For those of you who care, these have 358 calories per serving.


NOTES

Nutrition

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Calories per serving: 373

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Recipe Basil Pesto Stuffed Pork Chops

We get to see our oldest daughter tomorrow. I'm cooking her and my wife dinner.

Continuing with my theme of cooking something different. I'm going to roll with stuffed bone in chops.

Last week I posted a recipe that I was planning on making and I received some solid suggestions. Some I used, some I didn't. I thought I would do the same this weekend.

  • 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
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground thyme
  • 2 tablespoons balsamic vinegar
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese

Detroitdad

Veteran

Can I substitute walnuts for pine nuts in the pesto? Its what I have on hand.

The Late Night Gourmet

Home kook

Can I substitute walnuts for pine nuts in the pesto? Its what I have on hand.

  • Greens - Basil, Arugula, Spinach, Cilantro
  • Nuts - Pine Nuts, Walnuts, Chestnuts, Almonds
  • Hard Cheese - Parmesano Reggiano, Romano, Manchego
  • Garlic
  • Olive Oil

By the way, I will have to make your recipe, too, though I think I'm going to use chicken breasts (since I just bought a 5 pound pack, and I don't want to grind all of it). The filling should work the same way as it does with the pork, and keep the moisture in.


EASY STUFFED PORK CHOPS

Forget dry pork chops because these Stuffed Pork Chops are packed to the brim with a cheesy spinach filling, they are low in carbs, Keto-friendly, and easy to prepare in just one skillet.

The trick to flavorful and juicy pork chops is to give them a quick sear on the stovetop before cooking them all the way through in the oven. The pork chops are tender, bursting with flavor, and everything comes together in just 30 minutes.

This is an easy dinner idea that’s simple enough for a weeknight dinner, but will also impress friends and guests.


Pesto Stuffed Oven Baked Pork Chops

Think pork chops are boring? Think again with these easy, savory Pesto Stuffed Oven Baked Pork Chops!

It’s time for a new pesto recipe! Would you believe that a few years ago I thought I didn’t like pesto? The only time I had it was on pizza, and I decided it wasn’t for me. I still don’t order pesto pizzas because they are usually pretty heavy on the oil and low on tomato flavor, but I have come around to realize that pesto is incredibly delicious in other recipes! I scored these pork chops on sale the other day, and I wanted to do something new with them. I actually don’t buy pork chops that often, and I usually think they are a bit boring. This pesto recipe has changed my mind! These oven baked pork chops are super easy to make, and they turn out moist and flavorful.

Cut slits in your pork chop almost all the way through. Stuff a bit of pesto into each slit.

Dip your chops in egg, then coat them in panko bread crumbs. Bake until golden brown and cooked through.

These luscious oven-baked pork chops would be delicious on their own without the surprise inside, but you will be so happy to taste savory pesto in every bite. Dig in!
  • ‘Rub’
    • 1 teaspoon of black pepper
    • 1 teaspoon of oregano
    • 1/2 teaspoon of salt
    • 1 teaspoon of red pepper flakes
    • 1/2 teaspoon of ground thyme
    1. Preheat oven to 400F (or 205C).
    2. Mix black pepper, oregano, red pepper flakes and thyme in a small bowl rub both sides of each chop with the spice mix.
    3. Using the tip of a paring knife, 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. Place chops into a baking dish.
    4. Mix feta cheese and basil pesto in a bowl using a fork stuff pork chop with pesto filling using a spoon, and secure with toothpicks.
    5. Bake in preheated oven until chops are browned and stuffing is hot, about 35 minutes. Insert an instant-read meat thermometer into the center of the stuffing, it should read 145F (or 62C).
    6. The final step is to brush with balsamic vinegar and bake for another 5 minutes, allowing balsamic vinegar to form a delicious glaze.
    7. Serve and enjoy!

    If you like some added variety, try tossing some chopped sun dried tomato or fresh spinach into the goat cheese/pesto mixture. If you like a nutty flavor, add in pine nuts!


    "Rich, decadent, delicious and out of this world. I didn't need to make a single substitution it was perfect as written."

    © 2021 Discovery or its subsidiaries and affiliates.

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