Think pork chops are boring? Think again with these easy, savory Pesto Stuffed Oven Baked Pork Chops!
It’s time for a new pesto recipe! Would you believe that a few years ago I thought I didn’t like pesto? The only time I had it was on pizza, and I decided it wasn’t for me. I still don’t order pesto pizzas because they are usually pretty heavy on the oil and low on tomato flavor, but I have come around to realize that pesto is incredibly delicious in other recipes! I scored these pork chops on sale the other day, and I wanted to do something new with them. I actually don’t buy pork chops that often, and I usually think they are a bit boring. This pesto recipe has changed my mind! These oven baked pork chops are super easy to make, and they turn out moist and flavorful.
Cut slits in your pork chop almost all the way through. Stuff a bit of pesto into each slit.
Dip your chops in egg, then coat them in panko bread crumbs. Bake until golden brown and cooked through.
These luscious oven-baked pork chops would be delicious on their own without the surprise inside, but you will be so happy to taste savory pesto in every bite. Dig in! 
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
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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.)
- 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.
- 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.
- 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.)
- 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.
Michele says
Great recipe- made tonight for dinner;)
Lauren says
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!!
Liz says
Another lovely recipe, Andi. Thanks so much.
Andi says
Thank you, Liz!
Lea Ann (Cooking On The Ranch) says
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.
Andi says
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.
Jaren (Diary of a Recipe Collector) says
I’m always looking for ways to cook pork chops. These look moist and full of flavor!
Andi says
Thank you, Jaren! I hope you get a chance to try them.
Jen @ Yummy Healthy Easy says
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!
Andi says
I know you love pesto, so you should try them this way, Jen! I think you will really like them :) xo
Kristi @ Inspiration Kitchen says
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!
Andi says
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!
Amy | Club Narwhal says
Andi, this looks so unbelievably good! When I was a kid I didn’t like pesto OR pork chops–luckily my age has brought wisdom and I now love both :) What an awesome combo!
Andi says
Thank you, Amy! I’m glad we both came around on the pesto thing :) Thanks so much for your comment!
Taylor @ Food Faith Fitness says
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!
Andi says
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 :)
Marcie says
Brilliant idea, Andi! Pesto and pork chops sounds so delicious, and it’s a super easy week night meal. Pinning!
Andi says
Thank so much, Marcie!
Gretchen @ Two Healthy Kitchens says
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!!
Andi says
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 ;)