Total Time
Prep 10 mins
Cook 50 mins

Interesting combo of flavors. Easy to prepare and guest-worthy.

Ingredients Nutrition


  1. Cut deep pockets in one side of chops.
  2. Mix croutons, pesto sauce, tomatoes and Tabasco, if using. Stuff pork chops.
  3. Stand pork chops on end; uncut side down, so that stuffing is at the top.
  4. Pour white wine around chops.
  5. Cover tightly with foil and bake at 350 F; for 40 minutes.
  6. Uncover and continue baking about 15-20 minutes until slightly browned.
  7. Remove chops to heated plates.
  8. Stir in about 1/3 cup additional wine or water and 2 teaspoon cornstarch to sauce.
  9. Whisk until thoroughly blended.
  10. Serve sauce by drizzling around chops.
Most Helpful

I followed the recipe but didn't get the same result as others who rated it highly. The sauce was thin and pretty bland. The sauce looked nothing like the picture. I also felt that there was too much pesto in the stuffing. I love pesto but the flavor totally overwhelmed the dish for me.

cboland August 02, 2010

This was really good Caroline. Totally easy to make, but looked and tasted like a lot more work. The flavors were great together! I had pork tenderloin thawed so I just made a pocket and used that. Next time i'm going to try taking the porrk out of the pan when done cooking and stir in a dollop of creme fraiche (sp!) or a bit of cream to the pan drippings. That's not because the wine sauce wasn't enought, I just thought I'd like a creamy sauce.

A la Carte June 23, 2005