CHEESY VEGETABLE STUFFED PORK CHOPS

From my mom's old Betty Crocker Cookbook. I've made this one for years.

Ingredients

• 4 - 6 thick cut pork chops ( you can buy these butterflied if you like to save a step)

• 2 tablespoons butter

• 1 medium stalk of celery, diced

• 1 medium onion, chopped

• 1 small carrot, shredded

• 1 small green pepper, diced

• 1 cup shredded sharp cheddar cheese (4 ounces)

• 1.5 teaspoons chopped fresh (preferred) or ½ teaspoons dried thyme

• Salt and pepper to taste

• 2 tablespoons vegetable oil

Prep

1. Heat oven to 350 F

2. Butterfly your thick-cut pork chops if you did not buy them pre-cut

3. Melt butter in a large skillet (I prefer cast iron) on medium heat, then cook the celery, carrot, green pepper, and onion until tender.

4. Remove from the heat, then mix in the cheese.  

5. Put a good-sized tablespoon of the cheesy vegetable mixture into each pork chop. 

6. Wipe out the pan with a paper towel with some vegetable oil, then add the two tablespoons of vegetable oil to the skillet and heat to medium-high

7. Cook the pork chops in the skillet for about 5 minutes (or less) per side to get a good sear. You may need to cook in batches.

8. After you sear the chops, put them in a baking dish   

9. Cover the baking dish with foil then cook for about 30 minutes.

10. Remove the foil and cook another 30 minutes. 

11. Check for doneness before serving. 

Serve with your favorite side, like au gratin potatoes and enjoy!

Original Betty Crocker Recipe Sourced Here