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
Preparation
Heat oven to 350°F.
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.
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.
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.
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.
