Pesto & Mozzarella Stuffed Pork Chops

Pesto & Mozzarella Stuffed Pork Chops

4 Reviews
From: EatingWell Magazine, May/June 2012

Pesto gives great flavor to the oozy mozzarella stuffing in this breaded pork chops recipe.

Ingredients 4 servings

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  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 tablespoons prepared pesto
  • 2 tablespoons plus 2/3 cup fine breadcrumbs, preferably whole-wheat, divided
  • 4 bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 large egg whites
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 lemon wedges

Preparation

  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. Combine mozzarella, pesto and 2 tablespoons breadcrumbs in a small bowl.
  3. Cut a horizontal slit in each pork chop along the side opposite the bone, nearly through to the opposite side, so it forms a "pocket." Stuff each chop with the cheese mixture (about 2 tablespoons each).
  4. Combine flour, salt and pepper in a shallow bowl. Whisk egg whites in another shallow bowl. Place the remaining 2/3 cup breadcrumbs in a third shallow bowl.
  5. Dredge each pork chop first in the flour, shaking off the excess, then dip in egg white to coat. Coat on both sides with breadcrumbs, pressing to help the crumbs stick.
  6. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 2 pork chops and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer the pork chops to a baking sheet. Wipe out the pan and repeat with the remaining 1 tablespoon oil and 2 chops.
  7. Transfer the baking sheet to the oven and bake until the pork chops are cooked through, 12 to 15 minutes. Serve with lemon wedges.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 388 calories; 22 g fat(6 g sat); 1 g fiber; 12 g carbohydrates; 35 g protein; 14 mcg folate; 78 mg cholesterol; 1 g sugars; 0 g added sugars; 142 IU vitamin A; 3 mg vitamin C; 195 mg calcium; 1 mg iron; 390 mg sodium; 419 mg potassium
  • Nutrition Bonus: Calcium & Zinc (19% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 4 1/2 lean meat, 2 fat

Reviews 4

February 11, 2013
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By: Chriissie259
A definite Keeper Followed directions to a T and it was absolutely delicious. Pros: Quick and easy
July 15, 2012
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By: EatingWell User
Definitely a MUST! I had to say this is probably one of my favorite recipes of all times and I love to cook. The breadcrumbs gives it a crunch that gives it that fried flavor, with the mixture of pesto and cheese just melts the porkchop in your mouth. The only problem I had was cutting the porkchops, my knifes aren't as sharp as they probably should be and this made it very difficult. I would recommend this to anyone. Pros: Very easy to do Cons: cutting the porkchops
June 03, 2012
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By: EatingWell User
Easy and company-good! I used store-bought (in the tube) pesto this time, but would definitely use homemade for a repeat performance. Substituting panko for the bread crumbs gave these a beautiful, crisp outer coating. This was so delicious and easy! Pros: No special ingredients or techniques required, Easy and fast
June 01, 2012
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By: EatingWell User
Absolutely Delicious I made this for dinner last night and my family ate it up! Everyone loved these pork chops. It was just the right amount of breading and that oozy cheese was wonderful. I did substitue panko for the breadcrumbs and instead of putting the chops on a baking sheet in the oven I simply put the skillet in the oven after browning the chops on the stovetop. I flipped the chops after 5 minutes in the oven. You won't be disappointed in this recipe. Give it a try! Pros: fast, easy, company worthy Cons: none