This baked stuffed pork chops recipe is an easy and fancy way to add some finesse to any ordinary pork dinner. These pork chops are stuffed with a delicious and juicy pesto, cheese, and breadcrumb mixture that will tantalize the taste buds!
Dry each pork chop with a paper towel and gently make a cut in the side of the chop using a sharp knife, making sure to not slice all the way through. The goal is to make a pocket big enough to fill with the stuffing.
Preheat the oven to 325 degrees Fahrenheit (170 degrees Celsius).
Combine the pesto sauce, shredded mozzarella cheese, and bread crumbs in a bowl.
Stuff pork chops with the mixture (around ¼ cup per chop) and stick a toothpick through the cut to fasten it and prevent the stuffing from escaping during cooking.
Season both sides of the stuffed pork chops with salt, pepper, and Italian seasoning.
Cooking Instructions
Set a cast-iron skillet over medium-high heat with a tablespoon of olive oil and sear the pork chops in the skillet for 3-4 minutes per side until golden brown.
Transfer the skillet to the preheated oven to cook stuffed pork chops for 10 minutes until the internal temperature of the chops reaches between 135-145 degrees Fahrenheit.
Remove the baked stuffed pork chops from the oven and let them rest for 5 minutes before slicing and serving.
Recipe Notes
Don't overcook the chops in the ovenTo make sure your pork chops are juicy and tender and not dry, insert a meat thermometer into the thickest part of the pork chop. When it reads 135F, remove them from the oven, as the temperature will continue to rise, and the juices will distribute while resting.Searing the chopsThe goal is to give the pork chops a lovely golden brown sear on the hot skillet before transferring them to the oven and not thoroughly cooking them.Use a baking dishIf you don't want to put your skillet in the oven, you can transfer and bake stuffed pork chops in a baking dish with a wire wrack.Sealing the cutIf you don't have toothpicks at hand, you could use butcher twine to help you secure the cut on the pork chops so that the stuffing doesn't come out while cooking.