Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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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

Servings: 6

Preparation Time: 15 minutes
Start to Finish Time: 1 hour 15 minutes


  • 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


  1. Heat the oven to 350 degrees.
  2. Make a pocket in each pork chop by cutting into pork toward the bone.
  3. 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.
  4. Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown.
  5. 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.
  6. Lighter Cheesy Vegetable-Stuffed Pork Chops: For 10 grams of fat and 200 calories per serving, omit margarine.
  7. Spray cold nonstick skillet with nonstick cooking spray. Use reduced-fat cheese. Omit oil.

Yield: 6 Chops

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.

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