Main Courses, Main Dish, Meat, Pork
Cheesy Vegetable-Stuffed Pork Chops
Source: Betty Crocker's New Cookbook by General Mills Inc. As
reprinted in the May/Jun, 1997 issue of Cookbook Digest
URL: http://nalbone.us/recipes/
Servings: 6
Yield: 6 Chops
Preparation Time: 15 minutes
Start to Finish Time: 1 hour 15 minutes
Ingredients
- 4 pounds pork chops, 6 each @ 1 1/4" to 1 1/2" thick
- 2 tablespoons margarine or butter
- 1/2 cup chopped celery (1 medium stalk)
- 1/2 cup chopped onion (1 medium onion)
- 1/2 cup shredded carrots (1 small carrot)
- 1/2 cup chopped green bell peppers (1 small pepper)
- 1 cup shredded sharp Cheddar cheese, 4 oz
- 1 1/2 teaspoons chopped fresh thyme (or 1/2 tspn dried thyme leaves)
- 1/4 teaspoon Salt
- 1/8 teaspoon fresh ground black pepper
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Directions
- Heat the oven to 350 degrees.
- 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.
- 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.
Copyright: Macmillan Publishing, New York, NY 1996
Per Serving (excluding unknown items): 632 Calories; 44g Fat (64.3% calories from fat); 52g Protein; 4g Carbohydrate; 1g Dietary Fiber; 179mg Cholesterol; 554mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.