Creamy Vegetable Stuffed Pork Chops Topped with a Light Cheese Sauce

This is a delicious way to get your kids to eat their vegetables! These pork chops are stuffed with broccoli, onions, garlic, bacon bits and hash brown potatoes that are sauteed in a little butter. Then they're pulsed a few times in the food processor and stuffed into the pork chops. The pork chops are then pan seared and finish cooking in the oven. Before serving they are topped with a light creamy cheese sauce.
Serve with a side salad and your done! A delicious hearty meal that the whole family will love. Hubby gave these a thumbs up and a 'yum' as he quickly gobbled these up!



Creamy Vegetable Stuffed Pork Chops w/ Light Cheese Sauce

INGREDIENTS:
2 Tbls. butter
1 cup Ore-Ida frozen hashbrown potatoes, thawed
1 cup frozen broccoli florets, thawed
1/2 cup chopped onions
2 large cloves garlic, chopped
2 Tbls. bacon bits
1/2 tsp. kosher salt
1/4 tsp. black pepper
6 boneless center cut pork chops

Place butter in a very large, non-stick, oven safe skillet and heat on medium.
Then saute all above ingredients except the pork chops, until hashbrowns
 are slightly browned and veggies are tender.
Remove from heat and place into food processor.
Pulse a few times until the mixture is chopped fine.
Cut a slit into the side of each pork chop to form a pocket for the stuffing.
Then place the pork chops between plastic wrap and pound lightly with the flat side of a meat mallet to slightly thin out the pork chops and to enlarge the pocket.
Season both sides of each pork chop with salt and pepper.
Stuff the pork chops with even amounts of the veggie stuffing.
In the same skillet used to sauté the veggies place 2 Tbls. olive oil and heat on medium/high. Sear both sides of stuffed chops until nicely browned.
Preheat oven to 400 degrees F.
Place the browned pork chops on the center rack uncovered for about 15-20 minutes to finish cooking the stuffed chops.
While the chops are baking make the light cheese sauce.

LIGHT CHEESE SAUCE INGREDIENTS:
2 Tbsl. butter
2 Tbls. flour
3/4 cup low fat milk
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup shredded sharp cheddar cheese
Chopped fresh parsley as a garnish - optional

In a small sauce pan melt butter with flour on medium/high heat.
Cook and stir the melted butter and flour for about a minute.
Then slowly whisk in the milk and keep whisking until the milk starts to thicken.
As soon as the milk starts to thicken remove from heat and add in the shredded cheese.
Keep whisking until the cheese has melted and sauce is smooth.
Cover with plastic wrap and keep warm until ready to use.
Whisk again just before serving.
Serve the stuffed pork chops topped with the cheese sauce.
 Garnish with fresh chopped parsley if desired.


 

I used Ore-Ida brand hashbrown potatoes for this recipe because I just love Ore-Ida products! I've been a fan of Ore-Ida for as long as I can remember!