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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 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.
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