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Pesto-Stuffed Pork Chops with Caramelized Onions

Pesto-Stuffed Pork Chops with Caramelized Onions
Makes:
2
Prep Time:
10
minutes
Total Time:
32
minutes
based on
4 reviews
Stuffed with robust pesto flavor, these moist and tender pork chops with onions are a delicious solution for easy weeknight dinners.

In this recipe:


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Ingredients:

  • 2 (about 6 ounces each) boneless thick-cut pork chops
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.), divided
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 1 tablespoon olive oil
  • 1/2 cup sliced onion

Directions:

PREHEAT oven to 350° F.

CUT each pork chop horizontally three-fourths of the way through the meat creating a pocket, being careful to not cut all the way through. Rub pork chops with cumin, paprika and salt. Fill each pork chop with 1 tablespoon pesto; secure with wooden picks.

HEAT oil in medium, ovenproof skillet over medium-high heat. Add onion; cook, stirring constantly, for 5 minutes. Add pork chops; cook for 1 minute on each side until brown. Place skillet in oven.

BAKE pork chops and onion for 15 to 20 minutes or until pork is cooked through. Remove wooden picks; top with remaining 3 tablespoons pesto.


Reviews:

Review This Recipe
  •  Star(s)

    Very Yummy!

    Carla Love from Novato, CA

    Very quick and easy to make. Very flavorful. This is a keeper and will become part of the monthly rotation. I had some leftover Stovetop Stuffing, so I also stuffed it into the pork chop - Wow, very yummy combo.

  •  Star(s)

    mrs

    robert from boise, idaho

    very tasty. i would probably add more herbs than is suggested to completely cover 2 chops. but other than that, it was very good, a keeper

  •  Star(s)

    More More Please

    JENN from Indianapolis, IN

    Everyone in my family loved this recipe. My husband even asked me to make it again twice in one week. It's really easy too. I can get it prepared and on the table after work in a pretty short period of time. Excellent. My one year old son even enjoyed it asking for "more, more" after each bite.

  •  Star(s)

    Yummy!

    Kelly from Seattle, WA

    I ended up using my own homemade pesto, rather than the bought kind recommended, but other than that, changed very little. Chops were moist and very yummy. Served with a side of pasta or rice, this is a great quick meal for two!

Nutrition Facts

Serving Size: 1/2 of recipe

Servings Per Recipe:

  • Calories: 470
  • Calories from Fat: 280
  • Total Fat: 31g (48% of DV)
  • Saturated Fat: 7g (36% of DV)
  • Cholesterol: 100mg (34% of DV)
  • Sodium: 560mg (23% of DV)
  • Carbohydrates: 5g (2% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 3g
  • Protein: 40g
  • Vitamin A: 6% of DV
  • Vitamin C: 4% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pesto-Stuffed Pork Chops with Caramelized Onions

Ingredients

  • 2 (about 6 ounces each) boneless thick-cut pork chops
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.), divided
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 1 tablespoon olive oil
  • 1/2 cup sliced onion

 

Directions

PREHEAT oven to 350° F.

CUT each pork chop horizontally three-fourths of the way through the meat creating a pocket, being careful to not cut all the way through. Rub pork chops with cumin, paprika and salt. Fill each pork chop with 1 tablespoon pesto; secure with wooden picks.

HEAT oil in medium, ovenproof skillet over medium-high heat. Add onion; cook, stirring constantly, for 5 minutes. Add pork chops; cook for 1 minute on each side until brown. Place skillet in oven.

BAKE pork chops and onion for 15 to 20 minutes or until pork is cooked through. Remove wooden picks; top with remaining 3 tablespoons pesto.

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