Sunday, July 13, 2014

Pesto Mozzarella Stuffed Pork Chops

While these were very good, I think they needed a bit more seasoning.  Next time I will add some garlic powder and onion powder to the flour.
Pesto Mozzarella Stuffed Pork Chops

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1/2 C mozzarella cheese, shredded
2 T pesto (whatever variety you prefer)
2 T + 1/2 C dried breadcrumbs, seasoned
4 boneless pork chops
1/4 C flour
1/2 t salt
1/4 t freshly cracked black pepper
2 eggs, lightly beaten mixed with 1 t water
2 T olive oil


1. Preheat oven to 425.

2. Combine mozzarella, pesto and 2 T breadcrumbs in a bowl. Set aside.

3. Cut a slit in each pork chop, forming a pocket. Be sure NOT to cut all the way through.

4. Stuff each chop with mozzarella mixture.

5. In a shallow bowl combine flour, salt & pepper.

6. Dredge each chop in flour, then in egg and finally in breadcrumbs (coat both sides).

7. Heat oil in a large non stick, oven proof skillet over medium heat.

8. Add chops and cook until brown (about 3-4 min).

9. Carefully flip chops over and transfer oven proof skillet to oven. Bake 12-15 minutes, until pork is cooked through.

10. Serve over pasta, rice or mashed potato.

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