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Peachy Pork Chops

Total Time

Prep: 30 min. Bake: 1 hour


6 servings

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 bread, cubed
  • 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 large 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


  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.

Nutrition Facts

1 serving (calculated without garlic salt): 493 calories, 26g fat (10g saturated fat), 152mg cholesterol, 393mg sodium, 36g carbohydrate (17g sugars, 2g fiber), 27g protein.

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