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Peach-Stuffed Pork Chops Recipe

Peach-Stuffed Pork Chops Recipe

"The Peach-Stuffed Pork Chops are a delicious change of pace from ordinary fried pork steaks," Dorothy says.
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:2 servings


  • 1 cup instant chicken-flavored stuffing mix
  • 1 snack-size can (4 ounces) diced peaches, undrained
  • 3 tablespoons hot water
  • 1 tablespoon butter, melted
  • 2 bone-in center loin pork chops (10 ounces each and 1 inch thick)
  • 1/4 cup peach preserves
  • 1 tablespoon Dijon mustard


  • 1. In a small bowl, combine the stuffing mix, peaches, water and butter. Cut a pocket in each pork chop by slicing almost to the bone. Stuff with the peach mixture and secure with wooden toothpicks. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
  • 2. Combine preserves and mustard; spread over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes or until meat juices run clear. Yield: 2 servings.

Nutritional Facts

1 stuffed pork chop (prepared with reduced-sodium stuffing mix, reduced-fat butter and reduced-sugar preserves) equals 507 calories, 16 g fat (7 g saturated fat), 101 mg cholesterol, 542 mg sodium, 46 g carbohydrate, 1 g fiber, 41 g protein.

Reviews for Peach-Stuffed Pork Chops

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Reviewed Jan. 23, 2016

"Very easy and tasty. Had no peaches so I used diced mangoes and subbed apricot preserves for peach preserves. Next time will spread the preserves and mustard on the last 10-15 minutes."

Reviewed Nov. 3, 2015

"I am a very finicky eater, but this is delicious!"

Reviewed Aug. 13, 2015

"I followed this recipe exactly except I used fresh peaches and it is delicious. My husband loved it! I doubled it since I was feeding four."

Reviewed Jan. 30, 2010

"I used the boneless pork chips. It was very good."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.