CHEESE & POTATO STUFFED PORK CHOPS

CHEESE & POTATO STUFFED PORK CHOPS serves 4
adapted from Bake At Midnite

4 center cut bone-in pork chops (about ¾-inch thick)
2 medium potatoes, sliced VERY thinly (See note)
4 green onions, sliced thin
½ cup shredded Fontina cheese
4 slices Gruyere cheese
FRESH ground sea salt and black pepper
3 tablespoons melted butter, divided
4-6 sprigs FRESH thyme

• Preheat oven to 400°.
• Lightly spray a 13 x 9-inch baking pan.
• Make a “pocket” in the chops to hold the filling.
• Peel the potatoes if you wish.
• Slice the potatoes ULTRA thin…so you can read through them.
• Place potatoes in a medium bowl.
• Add green onion pieces, the cheeses, salt, pepper and 1 tablespoon of the melted butter.
• Stuff each chop with a quarter of the potato-cheese mixture.
• Heat butter over medium-high heat.
• Quickly sear each side of chops and then place them in prepared pan.
• Brush with remaining melted butter.
• Top with thyme sprigs.
• Sprinkle lightly with additional salt and pepper.
• Bake for 40-50 minutes.

NOTES: You may also substitute 2 cups frozen shredded potatoes that are thawed and dried of ALL moisture if you don’t want to bother with the thin slicing.

SLOW COOKER METHOD:

• Proceed as above except place chops in a 5-7 Quart slow cooker. Try to angle the chops with the stuffed pocket angled upward.
• Cover and cook on high for 4-5 hrs.