A few months ago, I tried a recipe for stuffed pork chops, and didn't really care for it. It basically tasted like Stove Top stuffing inside pork. Blah. So, when I pulled some large pork chops out of the freezer last week, I decided to stuff them with my imagination! And, of course, I had to coat them with Panko goodness to make them nice and crispy!
Pesto-Parmesan Crusted Stuffed Pork Chops
4 thick cut pork chops
1/2- 1 cup prepared pesto
1/4 cup shredded Parmesan cheese
1 cup flour
2 cups Panko bread crumbs
1-2 Tb Italian Seasonings
Turn oven to 350. Cover a cookie sheet with foil, and spray the foil with cooking spray.
Cut a slit into the pork chops, on the long side. Do not cut them completely in half, just form as big a pocket as you can.
In a small bowl, mix pesto and Parmesan cheese together. Stuff this mixture into the pockets on the pork chops. Use toothpicks to close the pocket, and to hold in the filling. (Warning: The toothpicks make it difficult to coat the chops. If you can coat them carefully, then secure pocket after dipping!)
Put the flour in a small bowl. In a separate bowl, beat the egg. In a 3rd bowl, mix the Panko crumbs and Italian seasonings. Dip the pork chops in the flour, coating generously, and then shaking off excess. Dip chops in egg, and then in Panko crumbs. Cover well, and lay chop on the foil lined baking sheet. Repeat with each pork chop.
Bake at 350 for about 30 minutes. Check pork for doneness. It should not be pink!
Wonderful served with potatoes and a crisp salad! Enjoy!