Stuffed Pork Chops
These stuffed pork chops are bursting with flavor, featuring a savory blend of basil pesto, sautéed mushrooms, and melted mozzarella cheese, all nestled inside tender pork chops. A perfect dish for impressing dinner guests or treating yourself to a delicious meal!
Servings: 4 Servings
Calories: 977kcal
Equipment
- Skillet or frying pan (oven safe)
- Mixing bowl
- Spoon or spatula for mixing
Ingredients
- 4 thick-cut boneless pork chops
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 cup sliced mushrooms
- 2 cloves garlic minced
- 1/2 cup basil pesto
- 1 cup grated mozzarella cheese
- fresh parsley Chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Using a sharp knife, make a pocket in each pork chop by slicing horizontally into the side of the chop, being careful not to cut all the way through.
- Season the pork chops inside and out with the salt and pepper.
- In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the sliced mushrooms and sauté for 2-3 minutes. Add the minced garlic with a pinch of salt and black pepper. Continue to sauté the mushrooms until they are tender and any excess moisture has evaporated, about 3-5 minutes. Remove from heat and set aside.
- Combine the basil pesto, sautéed mushrooms, and grated mozzarella cheese in a mixing bowl. Mix everything together until well combined.
- Stuff each pork chop with the pesto-mushroom-cheese mixture, dividing it evenly among the chops. Press the stuffing gently into the pocket to ensure it's packed in tightly.
- Secure the opening of each pork chop with toothpicks to keep the stuffing in place.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed pork chops and sear them on each side until golden brown, about 2-3 minutes per side.
- Transfer the skillet to the preheated oven and bake the stuffed pork chops for 15-20 minutes, or until they reach an internal temperature of 145°F (63°C) for medium doneness.
- Once cooked through, remove the pork chops from the oven and let them rest for a few minutes before serving.
- Garnish with chopped fresh parsley.
Video
Notes
- Choosing Thick-Cut Chops: Thick-cut pork chops provide a larger surface area for stuffing, allowing you to pack in more flavorful ingredients like basil pesto, sautéed mushrooms, and mozzarella cheese. The chops' thickness helps retain moisture during the baking process, preventing them from drying out and ensuring a succulent and juicy finished dish. Thicker chops are more forgiving when it comes to cooking time, reducing the risk of overcooking and resulting in a tender and perfectly cooked interior with a golden brown crust. The robust texture of thick-cut chops holds up well to the stuffing and maintains its shape throughout the cooking process.
- Different Cuts of Pork Chops: There are several cuts of pork chops available, each with its own characteristics and ideal cooking methods.
- Bone-In Chops: These chops contain the bone, which adds flavor and helps to keep the meat moist during cooking. They can be thick-cut or thin-cut and are suitable for grilling, pan-searing, or baking.
- Boneless Chops: Boneless pork chops are easy to work with and can be stuffed, breaded, or marinated for various recipes. They cook relatively quickly and are versatile enough for a range of cooking methods.
- Center-Cut Chops: These chops are cut from the center of the loin and are known for their tenderness and lean meat. They are well-suited for stuffing and are often preferred for their consistent thickness.
- Rib Chops: Also known as ribeye chops or pork rib chops, these chops are cut from the rib section of the loin and contain more marbling, resulting in a richer flavor and juiciness. They are excellent for grilling or pan-searing.
- Proper Pocket Size: Be careful when making the pocket in each pork chop, ensuring not to cut all the way through to create a secure pocket for the stuffing.
- Seasoning: It’s important to generously season the pork chops with salt and pepper both inside and out for enhanced flavor.
- Toothpick Securing: Use toothpicks to secure the opening of each pork chop after stuffing to prevent the filling from spilling out during cooking.
- Resting Time: Allow the stuffed pork chops to rest for a few minutes after baking to allow the juices to redistribute, resulting in a more tender and flavorful dish.
Nutrition
Calories: 977kcal | Carbohydrates: 5g | Protein: 106g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 329mg | Sodium: 1266mg | Potassium: 1799mg | Fiber: 1g | Sugar: 2g | Vitamin A: 834IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 3mg