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Peachy Pork Chops

Peachy Pork Chops
Pork and peaches team for a palate-pleasing combination in this hearty main dish. The sweet peaches dot the stuffing and make an appealing golden glaze. Even the pickiest eaters will love these tempting stuffed chops. -Brenda DuFresne, Midland, Michigan
6 ServingsPrep: 30 min. Bake: 1 hour

Ingredients

  • 1-1/2 cups finely chopped onion
  • 1-1/2 cups finely chopped celery
  • 1/3 cup butter, cubed
  • 6 cups day-old cubed bread
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 1 can (8-1/2 ounces) sliced peaches, drained and diced
  • 2 eggs
  • 1 cup water
  • 2 tablespoons minced fresh parsley
  • 6 boneless pork chops (1-1/4 inches thick and 4 ounces each)
  • 3 tablespoons olive oil
  • Garlic salt and pepper to taste
  • 1/4 cup peach preserves

Directions

  • In a large skillet, saute onion and celery in butter until tender;
  • transfer to a large bowl. Add the bread, poultry seasoning, sage and
  • pepper. Fold in the peaches. Combine the eggs, water and parsley;
  • add to bread mixture; toss to coat.
  • Cut a large pocket in the side of each pork chop; spoon stuffing
  • loosely into pockets. Tie with string to secure stuffing if
  • necessary. Brush chops with oil. Sprinkle with garlic salt and
© Taste of Home 2013

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Peachy Pork Chops (continued)

Directions (continued)

  • pepper.
  • In a large skillet, brown chops on both sides. Place the remaining
  • stuffing in a greased 13-in. x 9-in. baking dish. Top with chops.
  • Spoon preserves over chops. Cover and bake at 350° for 45
  • minutes. Uncover; bake 15 minutes longer or until meat juices run
  • clear. If string was used, remove before serving. Yield: 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013