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Pesto Rice-Stuffed Pork Chops Recipe

Pesto Rice-Stuffed Pork Chops Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:4 servings


  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh parsley sprigs
  • 1/2 cup chopped pecans
  • 3 garlic cloves, peeled
  • 2/3 cup cooked wild rice
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon olive oil
  • 1 teaspoon chili sauce
  • 4 bone-in pork loin chops (8 ounces each)
  • 1/2 teaspoon lemon-pepper seasoning
  • 1 tablespoon butter


  • 1. 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.
  • 2. Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.
  • 3. 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.
  • 4. Bake, uncovered, at 350° for 28-32 minutes or until a thermometer reads 160°. Discard toothpicks. Yield: 4 servings.

Nutritional Facts

1 each: 463 calories, 30g fat (9g saturated fat), 116mg cholesterol, 234mg sodium, 10g carbohydrate (1g sugars, 2g fiber), 39g protein.

Reviews for Pesto Rice-Stuffed Pork Chops

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Reviewed Sep. 24, 2013

"Have made them many times and enjoy the combination of flavors. When I am in a hurry, I use homemade pesto I've frozen previously or store bought in the jar. I just add the chili sauce and cream cheese to that. I also substitute Uncle Ben's quick cooking wild rice mix for the wild rice. We usually have garlic pepper on hand, so I use that in place of lemon pepper on occasion as well."

Reviewed Feb. 18, 2010

"We liked these chop. i would add a just little salt to the top of the chop"

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