Cheesy italian pork chops with vegetables
Pork second courses
4 bone-in pork loin chops, ½ inch thick (about 1½ lb) 1 teaspoon dried thyme leaves ½ teaspoon garlic-pepper blend 2 tablespoons olive or vegetable oil 3 medium unpeeled Yukon Gold potatoes, cut into ½-inch cubes 1 red bell pepper, cut into bite-size strips ⅔ cup shredded Italian cheese blend
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