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If you’ve been searching for a show-stopping dish that blends rich flavors and comforting textures, then this Stuffed Pork Chops with Mushrooms, Basil Pesto, and Mozzarella Recipe is exactly what you need to try next. Imagine tender, juicy pork chops packed to the brim with a creamy, savory filling of sautéed mushrooms, fragrant basil pesto, and melty mozzarella cheese, creating a harmonious balance of earthiness, herbiness, and gooey goodness. Whether it’s a special dinner or a weekend treat, this recipe transforms a simple pork chop into a culinary masterpiece bursting with flavor and heart.
Ingredients You’ll Need
Gathering the right ingredients is the first step to crafting this mouthwatering meal, and the simplicity here makes each component shine. Every ingredient plays a vital role in layering flavors and textures, from the meaty pork chops to the luscious basil pesto that lifts the whole dish.
- 4 thick-cut boneless pork chops: Thick chops hold the stuffing beautifully without falling apart.
- 1 teaspoon salt: Enhances the natural taste of the pork and balances the filling.
- 1/2 teaspoon black pepper: Adds subtle spice and complexity.
- 2 tablespoons olive oil (divided): For perfect searing and sautéing to deepen flavors.
- 1 cup sliced mushrooms: Brings an earthy, tender texture that pairs wonderfully with pork.
- 2 cloves garlic (minced): Infuses the mushrooms with an irresistible aromatic punch.
- 1/2 cup basil pesto: A fresh, herby, and slightly nutty surprise in every bite.
- 1 cup grated mozzarella cheese: Melts into a creamy texture that ties the stuffing together.
- Fresh parsley (chopped for garnish): Adds a bright, fresh contrast to finish the dish.
How to Make Stuffed Pork Chops with Mushrooms, Basil Pesto, and Mozzarella Recipe
Step 1: Prepare the Oven and Pork Chops
Start by preheating your oven to 375°F (190°C), the perfect temperature for gently baking these stuffed pork chops to juicy perfection. While the oven is warming up, take a sharp knife and carefully slice a pocket inside each pork chop. This pocket is where all the delicious filling will nestle, so make sure not to cut all the way through. Season your chops inside and out with salt and pepper to bring out their natural flavor.
Step 2: Sauté Mushrooms and Garlic
Heat 1 tablespoon of olive oil in a skillet over medium heat and add the sliced mushrooms. Sauté them for 2 to 3 minutes until they start to soften. Then, toss in the minced garlic along with a pinch of salt and pepper and continue cooking until the mushrooms are tender and any moisture has evaporated, roughly another 3 to 5 minutes. This step ensures that your filling is full of concentrated, savory flavor without becoming watery.
Step 3: Mix the Filling
In a bowl, combine the sautéed mushrooms with fragrant basil pesto and shredded mozzarella cheese. Stir everything until blended perfectly; this mixture will be creamy, rich, and packed with herbaceous notes, creating the ideal stuffing for your pork chops.
Step 4: Stuff and Secure the Pork Chops
Divide the filling evenly among the pockets you created earlier and press it firmly into each one. To keep the filling snug and secure during cooking, insert toothpicks to close up the openings. This little trick prevents any escaping deliciousness while they bake.
Step 5: Sear and Bake
Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, sear each stuffed chop for 2 to 3 minutes per side until they achieve a beautiful golden crust. Then slide the skillet straight into your preheated oven and bake for 15 to 20 minutes. You want to cook until the internal temperature reaches 145°F (63°C), ensuring tender, juicy pork without overcooking.
Step 6: Rest and Garnish
After baking, give the pork chops a few minutes to rest. This step allows the juices to redistribute, keeping each bite perfectly moist. Before serving, sprinkle some freshly chopped parsley on top to add a pop of color and a burst of freshness that complements the savory stuffing.
How to Serve Stuffed Pork Chops with Mushrooms, Basil Pesto, and Mozzarella Recipe
Garnishes
Finish your plated pork chops with freshly chopped parsley for a vivid green contrast and a touch of herbal brightness. If you want to add even more flair, a light drizzle of extra basil pesto or a few shavings of Parmesan cheese make wonderful finishing touches.
Side Dishes
This recipe pairs beautifully with simple sides that don’t compete for attention. Consider serving with garlic roasted potatoes, steamed asparagus, or a crisp mixed green salad to balance the richness of the pork chops. Creamy polenta or buttery mashed potatoes also make excellent companions for a heartier meal.
Creative Ways to Present
For a restaurant-worthy presentation, slice the pork chops to display the colorful filling inside and arrange on warm plates. Arrange a small bouquet of microgreens or edible flowers alongside for an elegant look. Serving the chops over a smear of basil pesto or alongside a roasted vegetable medley can also elevate the dish visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long!), wrap the pork chops tightly in aluminum foil or store them in an airtight container to keep them fresh. They should be good for up to 3 days in the refrigerator, ready to enjoy again.
Freezing
This Stuffed Pork Chops with Mushrooms, Basil Pesto, and Mozzarella Recipe freezes well. For best results, freeze uncooked stuffed pork chops wrapped individually in plastic wrap and then foil or place in a freezer-safe container. When you’re ready, thaw overnight in the fridge and then cook as directed.
Reheating
Reheat leftovers gently in a preheated oven at 325°F (160°C) until warmed through to help the cheese melt back properly without drying the pork. Avoid microwaving if possible, as it can make the pork dry and tough. A covered skillet over low heat also does a great job of warming without sacrificing texture.
FAQs
Can I use bone-in pork chops for this recipe?
Bone-in pork chops can work, but boneless chops are easier to stuff and cook more evenly. If you want to use bone-in, make sure they are thick enough to hold the filling securely without tearing.
Is basil pesto necessary, or can I substitute it?
Basil pesto is a key flavor in this recipe, but if you don’t have it on hand, you can try sun-dried tomato pesto or a fresh herb mixture with parsley and thyme for a twist. Just keep it flavorful and slightly oily to blend well with the other ingredients.
How do I know when the pork chops are fully cooked?
Using a meat thermometer is the best way to ensure perfectly cooked pork chops. An internal temperature of 145°F (63°C) indicates medium doneness, which keeps the pork juicy and tender.
Can I prepare the stuffed pork chops ahead of time and cook later?
Yes! You can stuff the chops and keep them covered in the refrigerator for up to a day before cooking. Just bring them to room temperature before searing and baking for the best results.
What if I don’t have an oven-safe skillet?
If your skillet isn’t oven-safe, simply transfer the seared pork chops to a baking dish before placing them in the oven. Just be mindful when moving them to keep the stuffing intact.
Final Thoughts
This Stuffed Pork Chops with Mushrooms, Basil Pesto, and Mozzarella Recipe is one of those dishes that feels like a loving hug at the dinner table—rich, satisfying, and downright irresistible. Whether you’re cooking for family, friends, or just treating yourself, I can’t recommend giving it a try enough. With simple ingredients and straightforward steps, you’ll make a meal that’s impressive yet comforting every single time. Go ahead, dive into this flavorful adventure—you won’t regret it!
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Stuffed Pork Chops with Mushrooms, Basil Pesto, and Mozzarella Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Deliciously juicy stuffed pork chops filled with a savory mixture of basil pesto, sautéed mushrooms, garlic, and melted mozzarella cheese. This easy-to-make recipe features thick-cut pork chops that are seared to perfection on the stovetop before being baked in the oven to lock in flavor and moisture. Perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Pork Chops
- 4 thick-cut boneless pork chops
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (divided)
Stuffing
- 1 cup sliced mushrooms
- 2 cloves garlic (minced)
- 1/2 cup basil pesto
- 1 cup grated mozzarella cheese
Garnish
- fresh parsley (chopped)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pork chops later.
- Create Pork Chop Pockets: Using a sharp knife, carefully slice horizontally into the side of each thick pork chop to form a pocket, making sure not to cut all the way through.
- Season Pork Chops: Generously season both inside the pocket and the outside of the pork chops with salt and black pepper to enhance flavor.
- Sauté Mushrooms and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 2-3 minutes. Then add the minced garlic along with a pinch of salt and pepper. Continue sautéing until mushrooms are tender and most moisture has evaporated, about 3-5 minutes. Remove from heat and set aside.
- Prepare Stuffing Mixture: In a mixing bowl, combine the basil pesto, sautéed mushrooms and garlic, and grated mozzarella cheese. Mix thoroughly until uniform.
- Stuff Pork Chops: Divide the stuffing mixture evenly among the pork chops, filling each pocket. Press the mixture firmly inside to ensure it stays packed.
- Secure Pork Chops: Use toothpicks to seal the pockets and keep the stuffing securely inside while cooking.
- Sear Pork Chops: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed pork chops. Sear each side for 2-3 minutes until golden brown to develop a flavorful crust.
- Bake: Transfer the skillet with the seared pork chops into the preheated oven. Bake for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- Rest: Remove the pork chops from the oven and let them rest for a few minutes. This helps the juices redistribute for optimal tenderness.
- Garnish and Serve: Sprinkle chopped fresh parsley over the pork chops before serving to add a fresh, vibrant finish.
Notes
- Use a meat thermometer to check pork doneness to avoid overcooking and ensure juiciness.
- If toothpicks are unavailable, kitchen twine can be used to secure the pork chop pockets.
- For an extra cheesy flavor, sprinkle a little mozzarella on top of the pork chops before baking.
- Mushrooms can be substituted with other vegetables like spinach or bell peppers for a different stuffing variation.
- Allowing the pork chops to rest after baking ensures they remain moist and flavorful.
