Ingredients:
6 pork chops, 1 1/4 to 1 1/2 inch thick
2 tablespoons butter
1/2 cup celery, chopped
1/2 cup onions, chopped
1/2 cup green bell peppers
1/2 cup carrots, shredded
1 cup sharp cheddar cheese, shredded
1 1/2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Cut a”pocket” into the pork chop by cutting it horizontally, toward the bone on the thickest side for stuffing.
Melt butter in skillet over medium heat.
Cook vegetables for 5 minutes, stirring occasionally until tender, remove from heat.
Stir cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper into the vegetable mixture.
Fill pocket with the mixture.
Heat oil in skillet over medium heat.
Cook pork in oil for approximately 5 minutes, turning once until light brown.
Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper and place in 13×9 baking pan.
Cover tightly and bake for 30 minutes.
Uncover and bake another 30 or no longer pink in center.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.