Step 1

Preheat the oven to 325° Fahrenheit.

Step 2

To prepare the pork chops, pat dry with a paper towel. Slice a 3-inch pocket into each of the pork chops. Be careful not to cut all the way through.

Step 3

In a medium bowl, combine the pesto sauce, Italian bread crumbs, and shredded cheese. Stir until incorporated.

Step 4

To stuff the pork chops, spoon about 1/4 cup of the stuffing mixture into the pocket of each pork chop.

Step 5

Tip: Feel free to seal the edges of each pork chop with a toothpick to help keep the filling in while it cooks.

Step 6

Season both sides of the pork chops with salt, pepper, and Italian seasoning.

Step 7

Add the olive oil to a large, oven-safe skillet (cast-iron works great) over medium-high heat.

Step 8

Sear the pork chops in the skillet for 3-4 minutes per side.

Step 9

Transfer the skillet to the preheated oven. Bake for 10 minutes, or until a thermometer inserted into the thickest part of the meat registers 135° Fahrenheit. Pork is safe to eat at 145° Fahrenheit, but the temperature will rise as the pork rests. Be careful NOT to overcook or your chops will be dry. Mine reached the temperature at 10 minutes, so watch it closely, and check frequently.

Step 10

Let the pork chops sit for 5 minutes before serving. Visit my website for great side options to pair with this meal!