Best 7 Pesto Rice Stuffed Pork Chops Recipes
Have you ever craved a hearty and flavorful dish that combines the savory taste of pork with the aromatic freshness of pesto and the comforting texture of rice? If yes, pesto rice stuffed pork chops are an absolute must-try. This delectable dish features tender and juicy pork chops skillfully stuffed with a delectable combination of rice, aromatic herbs, and the vibrant flavors of pesto. The result is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. In this comprehensive guide, we will embark on a culinary journey to discover the best recipe for pesto rice stuffed pork chops, ensuring you create a dish that is not only visually appealing but also packed with flavor. Get ready to indulge in a taste sensation that will transport you to culinary bliss as we explore the secrets of crafting this extraordinary dish.
Let's cook with our recipes!
PESTO STUFFED PORK CHOPS
Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.
Provided by SDaisy2
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 3.3 g, Cholesterol 93.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 208.3 mg, Sugar 1.5 g
PESTO RICE-STUFFED PORK CHOPS
My family loves pork chops so I experimented stuffing them. I used some of our favorite flavors like pesto and used it to stuff them. It was a huge hit!-Carolyn Popwell, Lacey, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce. , Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper. , In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13x9-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 28-32 minutes or until a thermometer reads 160°. Discard toothpicks.
Nutrition Facts : Calories 463 calories, Fat 30g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 234mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 39g protein.
STUFFED PORK CHOPS
Provided by Claire Robinson
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
- Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
- Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds.
RICE-STUFFED PORK CHOPS
Seasoned coating and rice mixes speed up these mouthwatering chops. "They really impressed my husband when we were first dating."-Becky Aderman, Niagara, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 18g fat (8g saturated fat), Cholesterol 109mg cholesterol, Sodium 1121mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
PESTO STUFFED PORK CHOPS
Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.
Provided by SDaisy2
Categories Italian Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 3.3 g, Cholesterol 93.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 208.3 mg, Sugar 1.5 g
PESTO STUFFED PORK CHOPS
This is so easy to make, and served with pesto pasta is awesome. I've used this filling to stuff whole pork loins. Always turns out really good and very impressive looking. If you want to impress a crowd this is surely going to please.
Provided by MissLadybug
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- for filling stir together feta, pesto and pine nuts.
- place equal amounts of filling in each pork chop, secure opening with toothpick.
- for the rub, combine all other ingredients except for balsamic vinegar in a bowl
- brush rub on each pork chop.
- Bake at 375 degrees for 35-45 minute.
- During the last 5 minutes of cooking, brush balsamic vinegar on pork chops.
Nutrition Facts : Calories 51.5, Fat 3.9, SaturatedFat 1.7, Cholesterol 9.5, Sodium 119.9, Carbohydrate 2.9, Fiber 1.3, Sugar 0.6, Protein 2.3
PESTO-STUFFED PORK CHOPS
Make and share this Pesto-Stuffed Pork Chops recipe from Food.com.
Provided by Caroline Cooks
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut deep pockets in one side of chops.
- Mix croutons, pesto sauce, tomatoes and Tabasco, if using. Stuff pork chops.
- Stand pork chops on end; uncut side down, so that stuffing is at the top.
- Pour white wine around chops.
- Cover tightly with foil and bake at 350 F; for 40 minutes.
- Uncover and continue baking about 15-20 minutes until slightly browned.
- Remove chops to heated plates.
- Stir in about 1/3 cup additional wine or water and 2 teaspoon cornstarch to sauce.
- Whisk until thoroughly blended.
- Serve sauce by drizzling around chops.
Nutrition Facts : Calories 285.6, Fat 14.8, SaturatedFat 5, Cholesterol 75, Sodium 206.8, Carbohydrate 7.9, Fiber 0.9, Sugar 2, Protein 23.9
Tips:
- When choosing pork chops, look for ones that are about 1 inch thick and have a good amount of marbling. This will help ensure that they are juicy and flavorful. - To make sure the pork chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145 degrees Fahrenheit. - If you don't have a meat thermometer, you can also check the doneness of the pork chops by cutting into one of them. The meat should be pink in the center but not bloody. - Pesto rice is a great way to add flavor and moisture to the pork chops. You can use store-bought pesto or make your own. - If you are using store-bought pesto, be sure to choose one that is made with fresh basil. - To make your own pesto, simply combine fresh basil, olive oil, Parmesan cheese, pine nuts, and garlic cloves in a food processor or blender. - The pork chops can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.Conclusion:
Pesto rice stuffed pork chops are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are juicy and flavorful, and the pesto rice adds a wonderful pop of flavor. This dish is sure to be a hit with your family and friends.
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