Veggie-stuffed pork chops recipe

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  • Yield: 4 Servings , 1 chop per serving


  • 1 tablespoon olive oil
  • 1 small zucchini, shredded
  • 1 medium carrot, shredded
  • 1 small red bell pepper, finely diced
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 4 (4-ounce) well-trimmed boneless pork chops
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • ½ teaspoon salt (optional)
  • ½ teaspoon salt (optional)
How to Make It
  1. Preheat oven to 350°F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
  2. In a skillet over medium-high heat, heat oil. Add zucchini, carrot, bell pepper, onion, garlic, and Italian seasoning, and sauté 5 to 7 minutes, or until softened; set aside.
  3. On a flat surface, butterfly each pork chop, cutting horizontally 3/4 of the way through. (You can always ask your butcher to butterfly them for you.) Open each like a book. Place an equal amount of the vegetable mixture on half of each chop. Fold tops over, and place chops into prepared baking dish.
  4. In a small bowl, mix the remaining ingredients and rub mixture over chops.
  5. Bake 25 to 30 minutes, or until internal temperature of the pork is 145°F and pork is just slightly pink.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
200 kcal
Calories from Fat:
54 kcal
% Daily Value*
Total Fat
6.0 g
Saturated Fat
1.5 g
Trans Fat
0.0 g
60 mg
220 mg
8 g
Dietary Fiber
2 g
3 g
27 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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