Stuffed Pork Chops with Pesto

I still remember the first time I made these creamy pesto stuffed pork chops – it was raining outside, the kind of quiet late afternoon that makes you want to linger in the kitchen a bit longer. The smell of basil and garlic warming in the pan, a hint of cheese melting into the meat… it felt like something much fancier than it actually was. There’s just something about the way the pork holds the creamy, herb-streaked filling inside – like a little secret – and when you cut into that golden crust, it all sort of spills out fragrant and warm. It’s ridiculously simple, but it tastes like you tried (a lot harder than you did).

Why You’ll Crave It

• Takes just 15 minutes but feels seriously gourmet – perfect for weeknights that need a little upgrade
• That cheesy, velvety pesto filling? Pure comfort… tucked inside juicy, golden pork
• Only five main ingredients – none of them hard to pronounce or find
• Satisfying, rich flavors without being too heavy – honestly kind of perfect all year round

The first time I made this for friends, they thought it took hours… I just smiled and nodded.

What You’ll Need

• Pork chops: 2 thick-cut, boneless chops – about 1 1/2 inches thick is ideal so they can hold all that filling
• Creamy pesto: 1/2 cup – either homemade or really good store-bought, blended with a spoonful of cream or ricotta if you’d like it silkier
• Mozzarella cheese: 1/2 cup shredded – the kind that melts into those dreamy strands when hot
• Olive oil: 2 tablespoons – for that golden sear
• Salt and black pepper: To taste – a generous pinch on each side before cooking really makes a difference

Easy How-To

Make the Pocket

Lay the pork chops flat and, with a small sharp knife, carefully cut a pocket in the side of each. Try not to go all the way through the other edge. You just want a roomy little pouch inside. (Don’t worry if it’s not perfect – rustic is charming.)

Prep and Stuff the Filling

Mix your creamy pesto and mozzarella together in a small bowl – just a quick stir till it’s blended. Spoon the mixture gently into each pork chop pocket. Go slow here; too much stuffing will spill out later, and trust me, you’ll want every bite inside where it belongs.

Sear it Golden

Heat the olive oil in a heavy skillet over medium-high heat. Once it’s shimmering, place those gorgeous stuffed chops in and leave them alone for about 4–5 minutes. Flip and cook the other side until golden too. The smell alone might draw people into the kitchen…

Finish and Rest

Turn the heat down to medium-low, cover the pan, and let the pork finish cooking for another 8–10 minutes, until the internal temp hits 145°F (63°C). That gentle finish helps the filling stay melty and the pork stay tender. Let them rest out of the pan for 5 minutes before slicing – it’s important, don’t skip it.

Good to Know

• If your pesto’s a bit oily, blot the top with a paper towel before adding cheese – it helps the filling stay creamy, not greasy
• Toothpicks are your friend – use one to gently secure the open edge of each chop if they’re extra full (just remember to remove before serving!)
• The skillet might get a little messy, don’t panic – those golden bits are flavor. A splash of water or broth can loosen them for a quick sauce

Serving Ideas

• Serve over lemony farro or couscous, with roasted cherry tomatoes and a few fresh basil leaves for color
• Goes beautifully with garlic-roasted green beans or a crisp romaine salad tossed with vinegar and olive oil
• Sliced thin, it also makes a fantastic sandwich – soft roll, arugula, a swipe of mustard… maybe a few thick tomato slices

Top Tricks

• Don’t skip the resting time – even five minutes makes the difference between juicy and just-ok meat
• If you’re new to stuffing meat, try putting the filling in a small piping bag (or Ziploc with the corner snipped) – it slides right in, no mess

Frequently Asked Questions

Can I prep these pork chops ahead of time?

Yes – you can stuff the pork chops in the morning and store them, covered, in the fridge until dinnertime. Just let them come to room temp for 15 minutes before cooking.

Can I use a different cheese?

Absolutely. Fontina melts beautifully and adds richness, and even sharp provolone works if you prefer something punchier.

Is it okay to grill these instead?

You can! Just watch the heat so the filling doesn’t ooze out too fast. I recommend indirect heat after the initial sear, and maybe a foil wrap if things get drippy.

What can I use instead of pesto?

A thick sun-dried tomato spread works well, or even a spoonful of ricotta mixed with garlic and chopped fresh herbs like thyme or oregano.

How do I know they’re fully cooked?

Use a meat thermometer if you can – it’s the most reliable way. You’re aiming for 145°F in the center. If you don’t have one, cut into the pork near the center – it should be just barely pink, with clear juices.