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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2012


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Combine mozzarella, pesto and 2 tablespoons breadcrumbs in a small bowl.

  • 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).

  • 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.

  • 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.

  • 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.

  • 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 Facts

388 calories; protein 34.7g; carbohydrates 12.1g; dietary fiber 1.5g; sugars 0.7g; fat 21.6g; saturated fat 6.2g; cholesterol 78mg; vitamin a iu 141.6IU; vitamin c 2.8mg; folate 14.5mcg; calcium 194.5mg; iron 1.2mg; magnesium 35.6mg; potassium 419mg; sodium 389.8mg; thiamin 0.6mg.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 Read More
Rating: 5 stars
A definite Keeper Followed directions to a T and it was absolutely delicious. Pros: Quick and easy Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More