Pesto Stuffed Pork Chop

A delicious combination of goat cheese and pesto stuffed into a pork chop
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Main Course
Keyword: makecaloriesgreatagain, mcga, pork, stuffed pork chop
Cooking Method: Grilled, Smoked
Food Category: Pork
FoodOrDrink: Food


  • 4 ea Pork Chops
  • 4 parts Goat Cheese
  • 3 parts Pesto See notes
  • 1 ea Rub I used Applewood Rub – See notes for recipe, but feel free to use your favorite seasoning instead


  • Gather your ingredients
  • Using a very sharp knife, slice a deep pocket into each chop. Be careful not to slice through the other side though. If your pork chops have a small line of fat on one side, that makes a great "back stop" to ensure your knife doesn't go all the way through.
  • Combine the pesto and the goat cheese and ensure they are well mixed.
  • Stuff the pesto goat cheese into each chop.
  • Apply the rub on both sides of each chop.
  • Use toothpicks or skewers to close each chop. I personally like to use skewers as shown because I can cook my chops upright and avoid any cheese leaking out (a benefit of smoking the chops vs grilling them in this case).
  • I smoked my chops at 300 degrees indirect because I was short on time. A lower temp (250 for example) would obviously give them a bit more smoky flavor. The key is to make sure they're internally done to 145 degrees.
  • Let the chops rest for a few minutes before serving. Enjoy!


  • For the pesto component, try my recipe for Pesto!
  • For the rub, see my recipe for Applewood Rub.
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