Recipe: Cheesy Vegetable-Stuffed Pork Chops

CHEESY VEGETABLE-STUFFED PORK CHOPS

6 pork rib chops, 1 1/4 to 1 1/2-inches thick, (about 4 lbs total)
2 tablespoons margarine or butter
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 oz)
1 1/2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Heat the oven to 350 degrees F.

Make a pocket in each pork chop by cutting into pork toward the bone.

Melt the margarine in a 12-inch skillet over medium heat. Cook celery, onion, carrot, and bell pepper in margarine about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat.

Stir cheese, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper into vegetable mixture. Fill pockets in pork with the vegetable mixture.

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, 13 by 9 by 2 inches.

Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink in the center.

VARIATION:

LIGHTER CHEESY VEGETABLE-STUFFED PORK CHOPS:
For 10 grams of fat and 200 calories per serving, omit margarine. Spray cold nonstick skillet with nonstick cooking spray. Use reduced-fat cheese. Omit oil.

Servings: 6
Source: Betty Crocker's New Cookbook