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Stuffed pork chops with a classic pesto
sauce. Serve with angel hair pasta and steamed snow peas.
Pork Chops with Pesto
- 4 pork rib chops, cut 1 1/4-inches thick
1/2 cup firmly packed fresh basil leaves
1/4 cup snipped fresh parsley
1/4 cup freshly grated Parmesan cheese
2 tablespoons pine nuts
1 clove garlic, peeled and minced
3 tablespoons olive oil
3 to 4 slices white bread, lightly toasted and torn into 1/4-inch
2 tablespoons water
Salt and pepper to taste
- With a sharp knife cut opening in the
rib side of each chop. Insert knife in each opening and cut a
pocket without cutting through to other side of chop. Set chops
- Place basil, parsley, Parmesan cheese,
pine nuts and garlic in blender container or food processor bowl.
Blend or process about 30 seconds or until finely chopped. With
blender or food processor running, add 1 tablespoon olive oil.
Transfer mixture to a small bowl; stir in bread pieces. Sprinkle
water over bread mixture, tossing lightly to combine.
- Spoon about 1/2 cup stuffing mixture into
- In a large skillet, brown chops on each
side in the remaining hot oil. Place chops in a large baking
dish; sprinkle with salt and pepper.
- Bake, uncovered, in a 350°F (175°C)
oven for 45 minutes to 1 hour or until tender.
Makes 4 servings.
Recipe provided courtesy of Pork, Be Inspired®.
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