Walnut-Parmesan Crusted Pork Chops Stuffed with Pesto Mushrooms

2 chops · 4.9 g net carbs

4.9g Net carbs 65.8g Fat 79g Protein 946.5 kcal

4.9g Net carbs · 65.8g Fat · 79g Protein · 946.5 kcal

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

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

Pan-seared then oven-baked pork chops are stuffed with cremini mushrooms, pesto, and mozzarella to concentrate savory flavors inside a meat pocket. The cremini mushrooms are sautéed in olive oil before being mixed with pesto and mozzarella, while the pork is seasoned with thyme, salt, and black pepper. A finely chopped walnut and parmesan mixture is pressed onto the tops after brushing with olive oil to form a crisp-edged crust. After searing the bottom and edges in an oven-safe skillet, the pan finishes at 325°F until the centers reach an internal temperature of 145°F, then the chops rest so the filling firms and juices settle.

Tips

Frequently asked questions

Can I use pecans or almonds instead of walnuts for the crust?

Yes, pecans or almonds can replace walnuts, but they change the crust's texture and flavor. Walnuts break into small pieces easily and give a tender, slightly oily crumb; pecans provide similar richness, while almonds are firmer and produce a crisper, more brittle crust, so adjust the chopping size and press the mixture firmly to achieve good adhesion.

What can I use instead of mozzarella in the filling?

You can substitute extra grated parmesan for the mozzarella, but expect a firmer, less-melted filling. Mozzarella melts into a soft binder that yields a gooey interior; parmesan does not melt the same way, so mix it thoroughly with the cooled mushrooms and pesto to integrate the filling without becoming runny.

What if the mushroom filling is too wet?

If the filling is too wet, the mushrooms were likely not sautéed long enough for most moisture to evaporate. Sauté the cremini mushrooms over medium heat until the majority of liquid has cooked off, and let them cool fully before combining with pesto and cheese so the filling is not watery and the crust can adhere.

Why won't the walnut-parmesan crust stick to the chops?

If the crust won't adhere, either the tops weren't brushed with enough olive oil or the nut-cheese mix wasn't pressed firmly onto the meat. Brush the crust side with the specified oil amount before pressing the walnut-parmesan mixture into place, press it firmly to form contact, and avoid searing the crust side so it remains intact through the sear and oven finish.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per chop

Primary macros

384.9 g per chop

11 figures are unavailable. Nothing was estimated in its place.

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Walnut-Parmesan Crusted Pork Chops Stuffed with Pesto Mushrooms — printed from https://twentygrams.app/recipes/walnut-parmesan-crusted-pork-chops-stuffed-with-pesto-mushrooms-96d1d342