Veggie-stuffed pork chops recipe

Ingredients

• 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)

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.