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Peachy Pork Chops Recipe

Peachy Pork Chops Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 1 hour YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Peachy Pork Chops

Sort By :
MY REVIEW
Reviewed Apr. 25, 2011

"The pork chops were so juicy and tender. Great combination of flavors!"

MY REVIEW
Reviewed Mar. 4, 2010

"This has to be the worst recipe I have ever made from a A Taste of Home. The spices don't jell. Horrible taste."

MY REVIEW
Reviewed Sep. 27, 2009

"My daughter raved about this recipe when I made it! Now that she has her own apt, I copied it for her to make herself. I did use the soft bread cubes available Nov thru Dec and increased the peaches to a 15-16 oz can. I drained the peach juice into a measuring cup to = 1 cup (add water if you need to) instead of using just plain water. Also, I like to brown the chops before cutting the pockets, so you don't have to worry about the stuffing falling out. Great recipe for a special meal."

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Wine Pairings

Light-Bodied Red Wine

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