Cheesy Vegetable-Stuffed Pork Chops

 

2

tablespoons butter or margarine

1

medium celery stalk, chopped (1/2 cup)

1

medium onion, chopped (1/2 cup)

1

small carrot, shredded (1/2 cup)

1

small green bell pepper, chopped (1/2 cup)

1

cup shredded sharp Cheddar cheese (4 ounces)

1 1/2

teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1/4

teaspoon salt

1/8

teaspoon pepper

6

pork rib chops, 1 1/4 to 1 1/2 inches thick (4 pounds)

2

tablespoons vegetable oil

1/2

teaspoon salt

1/4

teaspoon pepper

• 1 Heat oven to 350°F.
• 2 Melt butter in 12-inch skillet over medium heat. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• 3 Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable mixture. Secure openings with toothpicks.
• 4 Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
• 5 Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops.