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Pesto-Stuffed Pork Chops with Balsamic Glaze
Gluten Free
Italian

Pesto-Stuffed Pork Chops with Balsamic Glaze

Juicy bone-in pork chops stuffed with a savory mix of feta cheese, basil pesto, and toasted pine nuts, then baked to perfection with a glossy balsamic vinegar glaze.
Gluten Free
Italian

Pesto-Stuffed Pork Chops with Balsamic Glaze

Juicy bone-in pork chops stuffed with a savory mix of feta cheese, basil pesto, and toasted pine nuts, then baked to perfection with a glossy balsamic vinegar glaze.

1 hour

Prep Time

45 minutes

Cook Time

easy

Level

Serves 4

Servings

1 hour

Prep Time

45 minutes

Cook Time

easy

Level

Serves 4

Servings

There’s something magical about the combination of tender pork, creamy feta, and aromatic pesto that makes this dish absolutely irresistible. These pesto-stuffed pork chops have become a beloved family favorite in the Sharkey household, and once you try them, you’ll understand why. The secret lies in creating a pocket in each thick-cut chop and filling it with a luxurious mixture of feta cheese, basil pesto, and crunchy pine nuts. A final brush of balsamic vinegar creates a beautiful glaze that caramelizes in the oven, adding both visual appeal and a subtle tangy sweetness that perfectly complements the rich filling.

Ingredients

  • feta cheese
    3
    tablespoons
  • basil pesto
    2
    tablespoons
  • pine nuts
    1
    tablespoon
  • bone-in pork loin chops
    4
    pieces
  • black pepper
    1
    teaspoon
  • dried oregano
    1
    teaspoon
  • garlic
    1
    teaspoon
  • red pepper flakes
    1/2
    teaspoon
  • ground thyme
    1/4
    teaspoon
  • balsamic vinegar
    2
    tablespoons

Tips

  1. Substitute goat cheese for feta for a milder, creamier filling that pairs beautifully with the pesto.

  2. Replace pine nuts with chopped walnuts or pecans for a different texture and nutty flavor profile.

  3. Try sun-dried tomato pesto instead of basil pesto for a more intense, Mediterranean flavor.

  4. Add diced sun-dried tomatoes to the filling mixture for extra Mediterranean flair and color.

  5. Use boneless pork chops if preferred, though cooking time may need to be reduced slightly.

Storage

Store leftover pork chops in the refrigerator for up to 3 days in an airtight container. Reheat gently in a 300°F oven for 10-15 minutes, or until warmed through. For best results, cover with foil during reheating to prevent drying out. These chops can be frozen for up to 3 months, though the texture of the feta may change slightly upon thawing.

Steps:

Prepare the oven and filling

Preheat your oven to 375°F (190°C). In a small bowl, combine the crumbled feta cheese, basil pesto, and toasted pine nuts. Mix gently until well combined, creating a chunky, flavorful filling.

Create pockets in the pork chops

Using the tip of a sharp knife, carefully cut a 3-inch horizontal slit in the side of each pork chop. Make the pocket about 2 inches deep, staying about 1/4-inch away from the bone to maintain the chop's structure.

Stuff the pork chops

Divide the feta-pesto mixture evenly among the four pork chops, carefully stuffing each pocket with the filling. Secure the opening with toothpicks to prevent the filling from escaping during cooking.

Season the pork chops

In a small bowl, combine black pepper, oregano, minced garlic, red pepper flakes, and ground thyme. Rub this seasoning mixture generously onto both sides of each stuffed pork chop. Place the seasoned chops in a shallow baking dish.

Bake the pork chops

Bake in the preheated oven for about 40 minutes, or until the chops are golden brown and cooked through. The internal temperature should reach 145°F (63°C) when measured with an instant-read thermometer inserted into the center of the stuffing.

Add the balsamic glaze

Remove the chops from the oven and brush each one with balsamic vinegar. Return to the oven for an additional 5 minutes, allowing the vinegar to caramelize and form a beautiful glaze on the surface.

Nutritions

  • Calories

    335 kcal

    Energy

    1402 kJ

    Protein

    29 g

    Fat

    22 g

    Carbohydrates

    3 g

    Fiber

    0.5 g

    Sugars

    2 g

    Salt

    0.8 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Substitute goat cheese for feta for a milder, creamier filling that pairs beautifully with the pesto.

  2. Replace pine nuts with chopped walnuts or pecans for a different texture and nutty flavor profile.

  3. Try sun-dried tomato pesto instead of basil pesto for a more intense, Mediterranean flavor.

  4. Add diced sun-dried tomatoes to the filling mixture for extra Mediterranean flair and color.

  5. Use boneless pork chops if preferred, though cooking time may need to be reduced slightly.

FAQ

Yes! You can stuff and season the pork chops up to 4 hours ahead of time. Keep them covered in the refrigerator, then bring to room temperature for 15 minutes before baking. This actually helps the flavors meld together beautifully.
If using thinner chops, reduce the cooking time to 25-30 minutes and check for doneness earlier. You may also want to reduce the amount of filling to prevent overstuffing, which could cause the chops to split.
Both work wonderfully! Store-bought pesto is convenient and perfectly fine for this recipe. If using homemade pesto, make sure it’s well-drained to prevent the filling from becoming too wet.
The internal temperature should reach 145°F (63°C) when measured with a meat thermometer inserted into the thickest part of the meat, not just the filling. The juices should run clear, and the meat should have a slight blush of pink.
These chops pair beautifully with roasted vegetables like Brussels sprouts or asparagus, creamy mashed potatoes, wild rice pilaf, or a simple arugula salad. The suggested steamed broccoli and Caesar salad are also excellent choices.