Cheesy Vegetable-Stuffed Pork Chops

Cheesy Vegetable-Stuffed Pork Chops

Simple veggies--celery, onion, carrot and bell pepper--add lots of flavor to this easy baked pork dish.

Prep Time

35

Minutes

Total Time

1:35

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Eeek! Reduced-fat cheese? Fear not, my friend, because there are many flavorful and meltable choices available today.
Health Twist
For 10 grams of fat and 200 calories per serving, omit the butter and use reduced-fat cheese. Leave out the oil and spray a nonstick skillet with cooking spray.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 180 ),
  • Total Fat 20 g
    • (Saturated Fat 9 g,),
  • Cholesterol 85 mg;
  • Sodium 480 mg;
  • Total Carbohydrate 4 g
    • (Dietary Fiber 1 g,
  • Protein 25 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.