Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.

SDaisy2
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.

  • Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.

  • Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

335 calories; 22.2 g total fat; 94 mg cholesterol; 208 mg sodium. 3.3 g carbohydrates; 29.4 g protein; Full Nutrition

Reviews (154)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2012
delicious! Read More
(39)

Most helpful critical review

Rating: 3 stars
01/17/2013
Just finished eating these pork chops. The pesto/feta stuffing was great! But I saw other reviews and only used a 1/4 tsp of red pepper flakes in the rub. The rub was STILL very hot! I love spicy foods but the heat on the outside of the chop just overpowered the delicious stuffing inside. All I tasted was the spicy rub. It would be better as 2 separate recipes. If I make these again I would either use a thinner chop with just the rub and no stuffing if i'm in the mood for spicy; or omit the rub and just stuff it with the stuffing recipe and brush the outside with some of the pesto. I'd also substitute something for the pine nuts. They didnt seem to add much to the flavor for the amount of money it costs for them. Read More
(40)
220 Ratings
  • 5 star values: 146
  • 4 star values: 48
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 2
Rating: 3 stars
01/17/2013
Just finished eating these pork chops. The pesto/feta stuffing was great! But I saw other reviews and only used a 1/4 tsp of red pepper flakes in the rub. The rub was STILL very hot! I love spicy foods but the heat on the outside of the chop just overpowered the delicious stuffing inside. All I tasted was the spicy rub. It would be better as 2 separate recipes. If I make these again I would either use a thinner chop with just the rub and no stuffing if i'm in the mood for spicy; or omit the rub and just stuff it with the stuffing recipe and brush the outside with some of the pesto. I'd also substitute something for the pine nuts. They didnt seem to add much to the flavor for the amount of money it costs for them. Read More
(40)
Rating: 5 stars
10/09/2012
delicious! Read More
(39)
Rating: 5 stars
01/02/2013
This was wonderful! I used a boneless pork chop, flattened it with a meat mallet, rolled it around stuffing and then secured with toothpicks. I should have reduced the baking time going this route, but everyone still loved it. I served it with the Gourmet Mushroom Risotto and some asparagus. I look forward to making it again. Read More
(35)
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Rating: 4 stars
11/20/2012
This was great. I used walnut instead of pine nut. Turned out great. The cook time was a little off for me, but my chops were a little small. Over all a great recipe. I'll make it again. Read More
(32)
Rating: 5 stars
02/28/2013
I am frequently looking online for various things to try cooking to give me inspiration on how I can challenge my cooking style. I have never written a review before as I feel the previous reviews often sum up my thoughts. But this required one. While the reviews for this recipe do just that, I had to come on and state what a phenomenal recipe this just is. It had me literally licking my plate at the end wondering when I could make them again. My fiance said that she would be very happy had she received this dish at our favorite restaurant that we always go to in DC. This is a huge complement as she never dares to compare anything to this restaurant. Based off the previous reviews I did reduce my crushed red pepper to ~1/3 Tsp. But it all has to do with your tolerance and desires to spice. Anyways, GREAT RECIPE. Will be making it again soon. Thank you. Read More
(31)
Rating: 5 stars
08/10/2012
These pork chops are awesome! Different than the same old boring breaded chop. Read More
(30)
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Rating: 5 stars
02/05/2013
I made this for guests the other day and it was a huge hit. I omitted the pine nuts because I didn't want to go to the store and these were still amazing. Pesto and feta were made for pork. You will not be disappointed. Read More
(17)
Rating: 4 stars
10/25/2012
While the stuffing was a great tasting combination the seasoning was way too hot and really over-powered the stuffing. The other thing is the vinegar left no taste seeing it just ran right off. I'm going to try this again another time with half the pepper and red peppers and use a balsamic "glaze". Read More
(11)
Rating: 5 stars
01/23/2013
Didn't change a thing. This was so good. The flavors in the stuffing were delicious and the outside coating was perfect. My husband loved it. I am always looking for different ways to make pork and will be making this a lot. Cooking time was right on. Nothing I would change. Read More
(11)