Description
Enjoy a gourmet twist on classic pork chops with these Pesto Mozzarella Stuffed Pork Chops. Juicy bone-in chops are seasoned and stuffed with vibrant pesto and creamy mozzarella, seared to perfection, then baked for a tender and flavorful meal perfect for easy weeknight dinners or special occasions.
Ingredients
Scale
Pork Chops
- 4 pieces Pork Chops (bone-in, about 1-inch thick)
- Salt and Pepper (to taste)
- 1 teaspoon Garlic Powder (can substitute with fresh garlic)
- 1 teaspoon Italian Seasoning (an Italian herbs mix is recommended)
Stuffing
- 1/2 cup Pesto (store-bought or homemade)
- 1 cup Mozzarella Cheese (shredded or sliced, fresh preferred)
For Searing
- 2 tablespoons Olive Oil (for searing)
Optional Garnish
- Fresh Basil Leaves
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pork chops after searing.
- Season the Pork Chops: Pat the pork chops dry and season both sides generously with salt, pepper, garlic powder, and Italian seasoning to build flavorful layers.
- Prepare the Filling: Carefully create a pocket in each pork chop by slicing along the edge without cutting through. Stuff each pocket evenly with a combination of pesto and mozzarella cheese.
- Sear the Pork Chops: Heat olive oil in a skillet over medium-high heat. Sear the stuffed pork chops for 3-4 minutes per side until golden brown to lock in the juices and develop a crust.
- Bake the Chops: Transfer the seared pork chops to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for safe and juicy results.
- Serve and Garnish: Let the pork chops rest for a few minutes to redistribute juices. Optionally garnish with fresh basil leaves before serving for added freshness and presentation.
Notes
- Use fresh mozzarella for a creamier melt and authentic flavor.
- Pesto can be homemade or store-bought based on convenience.
- Ensure not to cut all the way through when making pockets in the chops to keep the filling inside.
- Use a meat thermometer to guarantee perfectly cooked pork without drying out.
- Resting the meat after baking keeps it juicy and tender.
