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Cheesy Vegetable-Stuffed Pork Chops

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Betty Crocker Kitchens
Updated May 16, 2005
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Simple veggies--celery, onion, carrot and bell pepper--add lots of flavor to this easy baked pork dish.

Cheesy Vegetable-Stuffed Pork Chops

  • Prep Time 35 min
  • Total 1 hr 35 min
  • Servings 6
  • Ingredients 13
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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

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

290 Calories
20 g Total Fat
25 g Protein
4 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
180
Total Fat
20 g
Saturated Fat
9 g
Cholesterol
85 mg
Sodium
480 mg
Potassium
360 mg
Total Carbohydrate
4 g
Dietary Fiber
1 g
Protein
25 g
% Daily Value*:
Vitamin A
38%
38%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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