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
Scale
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.
