Ingredients
Scale
- 4 center-cut pork chops
- 1/3 c. pesto
- 2 eggs
- freshly ground black pepper
- 2 c. panko bread crumbs
Instructions
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Preheat oven to 400 degrees F. Place a wire baking rack on a baking sheet, and spray the rack with cooking spray. (Line the baking sheet with foil to make cleanup easy.)
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Slice slits in pork chops almost all the way through but leaving the bottom of the meat intact. The slits should be about 3/4″ apart and not extend all the way to the edges of the meat. Also cut a couple shallow slits in the fat on the outer edge of the meat to keep the pork chops from curling during baking.
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Using a small spoon, place about 1/2 tsp. pesto (or however much will fit) into each slit. Press it into the meat with your fingers. Spread an additional teaspoon of pesto all over both sides of the meat.
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Add eggs to a shallow bowl, sprinkle with pepper, and lightly beat. Add bread crumbs to another shallow bowl. Coat both sides of each pork chop with egg, and allow excess to drip off. Press both sides of the pork chops into the bread crumbs to evenly coat the meat, and press some crumbs onto the outer edges as well. (When you are dipping meat into the egg and bread crumbs, try to squeeze the cut side together a little to keep the pesto inside.)
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Place your prepared pork chops on the wire rack, and bake in preheated oven for 15 minutes. Turn oven to broil, and cook for another 5 minutes, or until golden brown and internal temperature reaches 145 degrees F.
- Prep Time: 15
- Cook Time: 20
- Category: Main
19 comments
Great recipe- made tonight for dinner;)
I was just wondering what thickness your pork chops are? I currently have a bunch that are about 5/8″ thick–would that work for this recipe?
Looks amazing!!
Another lovely recipe, Andi. Thanks so much.
Thank you, Liz!
Pinning this one to try this week. I’ve still got pesto in the freezer from my basil harvest from last Fall. Thanks for a great recipe idea.
You’re welcome, Lea Ann :) I haven’t made my own pesto, but I’m sure yours is amazing. I don’t have a food processor, but I might be getting one soon. I never thought I would use it enough to justify the space in my small kitchen, but I have been wishing for one more often lately.
I’m always looking for ways to cook pork chops. These look moist and full of flavor!
Thank you, Jaren! I hope you get a chance to try them.
I seriously hate making pork chops. I feel like they’re always boring! This sounds like a simple and effective way to make them more moist and tasty. Thanks for this recipe, Andi! Love it, pinned!
I know you love pesto, so you should try them this way, Jen! I think you will really like them :) xo
Gah! I love Pork Chops – one of my very favorite proteins. And I adore finding new ways to prep them – thanks for a great recipe. Pinned!
I’m happy to give you a new idea! I’m going to go poke around your site and see if you have some pork chop ideas for me too :) Thanks for stopping by!
I randomly bought a massive bag of pork chops at Costco the other day, and had no idea what to do with them.
Me and the hubs are totally obsessed with pesto (although I know what you mean about the pizza thing!)
so…you just saved my dinner life! Pinned!
Hi, Taylor! I’m so glad you stopped by! Costco is dangerous for getting a huge bag of something and then wondering what the heck you will do with it all. I hope this pesto trick will make your pork chops more fun :)
Brilliant idea, Andi! Pesto and pork chops sounds so delicious, and it’s a super easy week night meal. Pinning!
Thank so much, Marcie!
Yum, yum, YUM!! I feel like never have great luck with pork chops – I always feel like they are either not done enough or overdone. And nobody likes eating leather-like pork chops … so I really don’t make them too often!
But, Andi! This recipe has totally changed my mind and I cannot wait to eat this! I’m buying me some pork chops!!!!!
I do love pesto (but totally agree that pesto pizzas are too oily!) and stuffing these are just going to take them over the top! Thanks for sharing!!
They do seem really easy to overcook because it’s hard to tell when they are done. When I was writing this recipe, I found out that the new safety guideline is to heat pork to 145 degrees instead of 160, which is what it used to be. Maybe that will help us stop making dry pork chops! These were moist and delicious, so I think I’m on the right track ;)