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
- 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
- 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 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.
Originally published as Peachy Pork Chops in Taste of Home August/September 1998, p35
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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