Italian Stuffed Pork

Four ingredients. That’s all it takes to turn plain pork chops into something worth bragging about. The stuffing here is dead simple: crushed croutons for crunch, basil pesto for herby richness, and chopped sun-dried tomatoes for a concentrated, tangy sweetness that holds up through the long bake.

The croutons do double duty. They absorb the pesto’s oil so the filling stays together, and they add texture against the tender pork. Crush them just slightly, not to dust. You want small chunks, not powder.

Starting uncovered lets the outside of the chops brown and develop a bit of crust. Once you see that golden color, tenting with foil traps steam and finishes cooking the pork gently so it stays juicy inside. If you’re using a roast instead of chops, butterfly it open and spread the filling before tying it back together with kitchen twine.

Chef Tips

• Use thick-cut chops (at least 1 inch) so you have room to cut a deep pocket for the filling
• Secure the opening with toothpicks to keep the stuffing from spilling out during baking
• Let the pork rest 5 minutes after pulling it from the oven. Cutting in too early means juices on the cutting board instead of in the meat
• Oil-packed sun-dried tomatoes work best here since they’re softer and blend into the filling more easily

Variations

• Replace pesto with olive tapenade for a briny, Mediterranean twist
• Add a handful of shredded mozzarella to the filling for a melty center
• Use seasoned Italian breadcrumbs instead of croutons if that’s what you have on hand