Chevre-Pesto-Portabella Stuffed Pork Chops

Chevre-Pesto-Portabella Stuffed Pork Chops
  • 4 servings
  • 0:15 Preparation
  • 0:18 Cooking
  • 0:33 Total Time


Add all
  • 1/4 lb
    (115 g)

    creamy chevre

  • 2 Tbsp.
    (30 mL)


  • 4

    1 in. (2.5 cm) thick boneless pork chops

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    canola oil

  • 1/2 cup
    (125 mL)

    chopped portabella mushrooms

  • 2 Tbsp.
    (30 mL)

    chopped shallots

  • 2

    garlic cloves, chopped

  • Salt and pepper to taste


Preheat oven to 350°F (180°C).

In a bowl, mix chevre and pesto together. Set aside.

Cut pockets into pork chops.

In a skillet, heat butter and brown chops 2 min. per side. Set aside in an ovenproof dish.

In the same skillet, heat oil and fry mushrooms, shallots and garlic. Season. Stir in chevre-pesto mixture.

Stuff chops with mixture.

Bake 6-8 min.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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