Cook rice and vegetables according to package directions. In a small microwave-safe bowl, combine the vegetables, rice, 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning.
Using a sharp knife, cut a pocket in each pork chop. Fill each chop with about 1/3 cup rice mixture; secure with toothpicks if necessary. Set aside remaining rice mixture.
In a large skillet, brown chops in butter on both sides. Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until a meat thermometer reads 160°.
Meanwhile, in a small saucepan, combine the Alfredo sauce and remaining garlic powder and Italian seasoning; heat through. Cover and microwave remaining rice mixture on high for 30-45 seconds or until heated through. Serve with chops and sauce mixture. Yield: 4 servings.