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Cheesy Vegetable-Stuffed Pork Chops

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

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( 32 Ratings)

32 Ratings

5 Stars 66%

4 Stars 22%

3 Stars

2 Stars

1 Stars

Member Reviews ( 15 )

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Prep Time 35 min
Total Time 1 hr 35 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Eeek! Reduced-fat cheese? Fear not, my friend, because there are many flavorful and meltable choices available today.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 180 ),

% Daily Value

Total Fat: 20 g; 20 %
(Saturated Fat 9 g, 9 % ),
Cholesterol: 85 mg; 85 %;
Sodium: 480 mg; 480 %;
Total Carbohydrate: 4 g; 4 %
(Dietary Fiber 1 g 1 % ),
Protein: 25 g; 25 %

% Daily Value*:

Vitamin A: 38%;
Vitamin C: 10%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1 Vegetable; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 15 Reviews View All

Posted 6/24/2012 8:41:47 PM REPORT ABUSE GramRene said:

Rating:

Very good. We barbequed the pork first, then stuffed them and finished cooking them. We cooked them a little long but still very good. We also followed the recommendation of sauteing the veggies in bacon. Very good. We'll make this again.

This reply was: Helpful Inspiring

Posted 2/16/2012 12:14:24 AM REPORT ABUSE Lou5948 said:

Rating:

I followed the recipe and the chops turned out very dry. I'm wondering if it's my oven. I will make them again and try leaving covered for 45min., and uncovered for 15 and see what that does. Otherwise the taste was very good...

This reply was: Helpful Inspiring

Posted 2/8/2012 10:05:38 AM REPORT ABUSE zakie said:

Rating:

The chopes were great, they were a little dry could have used more juice. I did add a few of my own spices and it worked out well. I think the next time I make them I will try a different type of stuffing, but I will make them again. I had the butcher slice the chops for me, it made it so easy to stuff.

This reply was: Helpful Inspiring