Walnut-Parmesan Crusted Pork Chops Stuffed with Pesto Mushrooms

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 chops  ·  prep 20 min  ·  cook 25 min  ·  total 45 min  ·  difficulty medium

Boneless pork chops are filled with a sautéed cremini mushroom, pesto, and mozzarella mixture, then topped with a fine walnut-parmesan crust. The chops are seared and finished in the oven for a tender interior and crisp, nutty top.

Per chop

384.9 g per chop

Ingredients

• 450 g pork chopsPork, Chop, lean and fat eaten
• 120 g cremini mushroomsMushroom, Crimini
• 40 g pestoPesto sauce
• 80 g mozzarella cheeseCheese, Mozzarella, whole milk
• 30 g walnutsWalnuts, Nuts, English, halves, raw
• 20 g parmesan cheeseCheese, Parmesan, hard
• 25 ml olive oil
• 4 g saltSalt, Table
• 2 g black pepperSpices, Pepper, black
• 1 g thyme

Method

1. Preheat the oven to 325°F. Set an oven-safe skillet on the stove.
2. Finely dice the cremini mushrooms. Heat 5 ml olive oil in the skillet over medium heat and sauté the mushrooms for 5 to 6 minutes until most moisture evaporates. Season with a small pinch of the salt and black pepper, then transfer to a bowl to cool for 3 minutes.
3. Pat the pork chops dry. With a sharp knife, cut a horizontal pocket in each chop without cutting through. Season the outside of the chops on both sides with the remaining salt, black pepper, and the thyme.
4. Add the pesto and the mozzarella cheese to the cooled mushrooms and mix well. Spoon the mixture evenly into the pork chop pockets and press the openings closed.
5. Finely chop the walnuts and combine with the parmesan cheese. Brush the top side of each stuffed chop with 10 ml olive oil, then press the walnut-parmesan mixture onto the tops to form a crust.
6. Return the skillet to medium-high heat and add 8 ml olive oil. Place the chops in the skillet, crust side up. Sear the bottom side for 2 to 3 minutes until well browned; use tongs to briefly sear the edges for about 1 minute total. Do not sear the crust side.
7. Drizzle the remaining 2 ml olive oil over the crusts. Transfer the skillet to the oven and bake for 12 to 15 minutes at 325°F, until the centers of the chops reach an internal temperature of 145°F.
8. Remove from the oven and rest the chops for 5 minutes before serving to allow juices to settle and the filling to firm slightly.

Tips

• Chop the walnuts very finely so the crust adheres well and browns evenly.
• Baking time varies with chop thickness; start checking doneness at the early end of the range.
• Almonds can replace walnuts if needed; keep the nut pieces very small.
• Let the chops rest before slicing to keep the filling from spilling and to retain juices.