The pork chops stuffed with pesto are an elegant yet surprisingly simple main course to prepare. The filling of basil pesto, feta, and nuts transforms the lean loin chops into a flavorful, fragrant proposal perfect for both a Sunday lunch and a special dinner.
The initial browning in the pan and the brief baking in the oven ensure juicy and well-flavored meat, while the finishing with balsamic vinegar adds a pleasant sweet and sour note that balances the dish.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Stuffed Pork Chops with Pesto and Feta
- 4 pork chops
- 1.8 oz feta
- 2 tablespoons Genoese pesto
- 2 tablespoons pine nuts (toasted and chopped)
- 2 tablespoons balsamic vinegar
- 1 clove garlic
- dried oregano
- thyme
- chili pepper
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Tools for preparing Stuffed Pork Chops with Pesto and Feta
- Knife
- Bowls
- Pan
- Thermometer
How to prepare Stuffed Pork Chops with Pesto and Feta
In a bowl, mix the crumbled feta with the pesto, chopped pine nuts, and salt until you obtain a homogeneous mixture.
With a sharp knife, make a deep lateral incision in each chop, creating a pocket. Gently fill with the pesto mixture.
In a small bowl, combine pepper, oregano, garlic, chili pepper, and thyme. Rub the chops on both sides with the spice mix.
Heat the oil in an oven-safe pan. Brown the chops over medium-high heat for about 2 minutes per side, until well-browned.
Remove from the heat and brush with the balsamic vinegar. Transfer the pan to a preheated static oven at 374°F and bake for 10–12 minutes, until an internal temperature of 145°F is reached.
Let the chops rest for 5 minutes before serving. Finish with fresh thyme.
Storage
The stuffed chops can be stored in the refrigerator, in an airtight container, for 1–2 days. Freezing after cooking is not recommended.
Tips
For a more intense glaze, use a balsamic vinegar reduction instead of regular vinegar.
If you don’t have a thermometer, slightly cut into the meat: it should appear clear and juicy.
Serve with roasted seasonal vegetables or a fresh side dish to balance the plate.
Variations
With breadcrumbs: replace the pine nuts with 3 tablespoons of breadcrumbs for a softer, more delicate filling.
More delicate: reduce the chili pepper or omit it altogether.
With different cheeses: try with robiola or goat cheese for a creamier taste.
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, you can stuff them and keep them raw in the refrigerator for up to 6 hours before cooking.
Can I use bone-in chops?
Yes, but the cooking times will be slightly longer.
Can the pesto be homemade?
Absolutely yes, it will make the dish even more aromatic and genuine.
