Fireman Bob's Pesto - Stuffed Pork Chops

Bob Cooney


If you LOVE Pesto... You will Love this recipe.


★★★★☆ 7 votes

20 Min
45 Min
Convection Oven


  • 3 Tbsp
    feta cheese - crumbled
  • 2 Tbsp
    refrigerated basil pesto
  • 1 Tbsp
    pine nuts, toasted
  • 4
    pork loin chops, cut 1-1/4 inches thick
  • 1 tsp
    freshly ground course black pepper
  • 1 tsp
    dried oregano, crushed
  • 2 clove
    garlic, minced
  • 1/4 tsp
    crushed red pepper
  • 1/4 tsp
    dried thyme, crushed
  • 1 Tbsp
    balsamic vinegar

How to Make Fireman Bob's Pesto - Stuffed Pork Chops


  1. Filling:

    In a small bowl, stir together feta cheese, pesto, and pine nuts. Set aside.
  2. Pork Chop prep:

    Trim fat from chops, Make a pocket in each chop by cutting horizontally from the fatty side almost to the bone or the opposite side.
  3. Stuff the Chops:

    Divide the filling among the 4 chops and fill each pocket. If necessary,
    Secure each chop with a wooden tooth pick.
  4. Rub for the chops:

    In a small bowl, combine the black pepper, oregano, garlic, crushed red pepper, and the crushed thyme. Rub evenly on all sides of the chops. Place chops on a rack in shallow roasting pan. Bake in a 375* oven for 35 to 45 minutes or until chops are 160* F. and juices run clear. Brush the vinegar onto the chops the last 5 minutes of baking.

    * Before Serving * Remove Tooth Picks!!!!
  5. A Baked Potato with Sour Cream and Chives along with Buttered Broccoli or Cauliflower is Great!


Printable Recipe Card

About Fireman Bob's Pesto - Stuffed Pork Chops

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #Yummy, #Porklisous

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