This one is a winner ten times over! I got the recipe from the good old Betty Crocker Cook Book, so I can only take credit for sharing it. My family loves it! Here goes:

6 pork rib chops, 1 1/4- 1 1/2 inches thick
2 Tablespoons butter
1 medium stalk celery, chopped (1/2 cup)
1 small carrot, shredded (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1/2 small onion, chopped (1/2 cup)
1 cup shredded sharp Cheddar cheese (4 ounces)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil (I use Canola Oil)
1/2 teaspoon salt
1/4 teaspoon pepper

1. Heat oven to 350 degrees
2. Make a pocket in each pork chop by cutting into the pork toward the bone
3. Melt butter in 12-in skillet over medium heat. Cook celery. onion, carrot and bell pepper in butter for about 5 min., stirring occasionally, until vegetables are tender: remove from heat
4. Stir cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper into vegetable mixture. Fill pockets in pork with vegetable mixture.
5. 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 pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
6. Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink in center.

1 serving: Calories 295 (Calories from Fat 190); Fat 21g (Saturated 8g); Cholesterol 75mg; Sodium 470 mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 24g

Now I am still a newbie but that is great for numbers right??
I LOVE this recipe! Would like ya'all opinion on it!

Jenni

Great recipe!

I just made a couple of alterations:

I left out the carrots. And, I discovered that onions were left off the ingredient list.

I also browned the chops before filling them, thus not risking losing any of the filling, also I took some of the left over an put it on top of the chops...

The juice in the pan is soooooo good to pour over them!