Pesto-Stuffed Breaded Porkchops

We usually don’t eat pork chops in our home, but my hubby was craving them the other week. So, whatever the hubby craves, I try to satisfy his tummy. The old saying goes….”Way to a man’s heart is through is stomach”. haha. Doesn’t happen everyday though! =) He knows what gets to my heart in regards to food….dark chocolate and desserts. I have such a bad sweet tooth…working on those sugar-free alternatives!

Those who like a different take on pork chops might like this one. I made homemade pesto and used that to stuff the pork chops before breading it. There is something about stuffed things that I really enjoy. A stuffed turkey, a stuffed sandwich, stuffed name it! Here we go….

Makes 6 pork chops.


6 pork chops

2 eggs

1 tsp garlic powder

1 tsp salt, to taste

4 Tbsp pesto (homemade or store bought)

2 cups Panko crumbs


  1. Preheat oven to 350 degrees F.
  2. Prepare a baking sheet with cooling rack on top.
  3. Cut little slits in your pork chops deep enough to be able to stuff the pesto in.
  4. Stuff your pork chops with the pesto, just enough to fill the slit. It may over flow a little and that’s okay.
  5. In a medium mixing bowl, mix your eggs, garlic powder, salt. (you can add a little pepper if you want as well)
  6. Pour the Panko crumbs into a dish/plate (I used a glass pie dish to make it easier).
  7. Dip and gently press your pork chops into the egg mixture on both sides and then into the Panko crumbs.
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  8. Then transfer pork chops to the baking sheets and when all are placed, put in oven for 45 minutes to 1 hour…it really depends on how thick your porkchops are. After 45 minutes, you can cut them and see if it is done. As long as the internal temperature is 145 degrees F as measured by a food thermometer.
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  9. We served this with butternut squash risotto and yellow squash and zucchini. It was delish!
  10. Lastly, ENJOY and be HAPPY! =D 






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