Best Peach Stuffed Pork Recipes

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PEACH-STUFFED PORK CHOPS



Peach-Stuffed Pork Chops image

I'm gonna show you my favorite technique for stuffing pork chops, as well as one of my favorite stuffings for pork. Above and beyond producing something that's visually impressive, we are also flavoring our pork chops from the inside out with this method. So, this is basically a technique video and will work no matter what stuffing you decide to use--although this peach stuffing was absolutely delicious.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h10m

Yield 2

Number Of Ingredients 16

2 slices bacon, sliced into 1/4-inch pieces
½ cup diced onion
2 tablespoons diced poblano pepper
1 large yellow peach - peeled, pitted, and diced
2 teaspoons fresh thyme leaves
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
1 pinch cayenne pepper
8 saltine crackers, crushed
2 tablespoons chicken broth, or as needed
2 double-cut boneless pork chops
salt to taste
1 tablespoon olive oil
¼ cup chicken broth
2 tablespoons balsamic vinegar
2 tablespoons cold salted butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cook bacon in a nonstick pan over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper and saute until onion turns translucent, 5 to 6 minutes more. Add peach and cook until tender and starting to give off some juice. Remove from heat and transfer to a bowl.
  • Stir thyme leaves, black pepper, salt, cayenne, and saltine crackers into the peach mixture. Add 2 tablespoons chicken broth if needed for added moisture. Refrigerate until needed.
  • Cut a pocket in the center of each pork chop, starting with a small incision on the fat side of the chop, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through. Try to make an incision at least 2 inches wide.
  • Fill the pockets with the stuffing, packing and pressing in firmly. Season both sides of the chops with salt.
  • Heat olive oil in an oven-safe pan over high heat. Sear chops in the hot oil until browned on one side, about 3 minutes. Carefully turn the chops over and transfer the pan to the center of the oven.
  • Bake in the preheated oven until an instant-read thermometer inserted into the centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
  • Remove chops from the pan to a plate and cover loosely with foil.
  • Return the pan to the stovetop and place a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar. Bring to a boil while scraping the bottom of the pan with a spoon to deglaze. Turn off heat and stir in butter. Adjust seasoning if desired and serve over pork chops.

Nutrition Facts : Calories 474.4 calories, Carbohydrate 20 g, Cholesterol 100.3 mg, Fat 30.6 g, Fiber 1.6 g, Protein 28.9 g, SaturatedFat 12.2 g, Sodium 984.6 mg, Sugar 8.4 g

PEACH-STUFFED PORK CHOPS



Peach-Stuffed Pork Chops image

"The Peach-Stuffed Pork Chops are a delicious change of pace from ordinary fried pork steaks," Dorothy says.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 7

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

Steps:

  • 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 11x7-in. baking dish coated with cooking spray., 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.

Nutrition Facts :

EASY PEACH STUFFED PORK CHOPS



Easy Peach Stuffed Pork Chops image

Make and share this Easy Peach Stuffed Pork Chops recipe from Food.com.

Provided by Tamibic2

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

4 thick cut pork chops
1 package pork Stove Top stuffing mix
1 (15 ounce) can peaches in heavy syrup
4 ounces peach preserves
1 1/2 tablespoons Pickapeppa Sauce

Steps:

  • Pre-heat oven to 350 degrees.
  • Cut a pocket in chops.
  • Chop the can of peaches and reserve the syrup.
  • Prepare the stuffing using the reserved syrup and 1/2 the chopped peaches.
  • Stuff the chops and place in sprayed baking pan.
  • In small bowl mix preserves remaining peaches and pickapeppa sauce and spoon over chops.
  • Cook chops for 20 minutes covered with foil.
  • Remove foil and add the rest of the sauce and cook an additional 15 minutes uncovered.
  • Do not overcook the pork!

STUFFED PORK TENDERLOIN OVER GRILLED KALE DRIZZLED WITH GRILLED PEACH WHISKEY BEURRE BLANC



Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc image

Provided by Claire Robinson

Categories     main-dish

Number Of Ingredients 28

1 shallot, roughly chopped
1 garlic clove, roughly chopped
2 cups roughly chopped mushrooms
4 ounces fresh andouille or hot pork smoked sausage, finely chopped
Salt and freshly ground black pepper
1 tablespoon olive oil
Splash whiskey
Cornbread, dried out and crumbled, about 1/2 cup
2 tablespoons chopped curly parsley leaves
2 pork tenderloins
1 tablespoon Dijon mustard
Oil, for grilling
Salt and freshly ground black pepper
Grilled Kale, for serving, recipe follows
Grilled Peach Whiskey Beurre Blanc, for serving, recipe follows
2 bunches kale, ribs removed
1 teaspoon smoked paprika
1/2 lemon
Kosher salt and freshly cracked black pepper
Oil, for coating peaches
3 peaches, halved and pitted
1 tablespoon butter, plus 8 tablespoons, cubed and chilled
1 shallot, chopped
1 habanero, diced
1/2 teaspoon grated or finely chopped fresh ginger
1/4 cup whiskey
1/2 cup cream
1 teaspoon honey

Steps:

  • Put the shallot, garlic and mushrooms in the bowl of a food processor. Pulse until finely chopped. Add the sausage, again pulsing until incorporated with the mushroom mixture. Season with salt and pepper, to taste. Pulse again.
  • Heat the oil in a large saute pan over medium-high heat.
  • Add the mushroom-sausage mixture and cook until the liquid has evaporated, about 8 to 10 minutes
  • Deglaze with a splash of whiskey, using a wooden spoon to scrape up the brown bits stuck to the bottom of the pan.
  • Remove the pan from the heat and add the crumbled cornbread and parsley. Mix to combine. Set aside.
  • Cut tenderloins lengthwise, but not through, to open and lay flat. Lightly pound to even the meat, if needed. Paint the tenderloins lightly with mustard, then add the stuffing mixture. Roll up the tenderloins and tie the middle of the roll with kitchen string to secure. Repeat the ties about every 1 to 2 inches. Drizzle with oil, season with salt and pepper, to taste, and put on the grill to sear. Remove the tenderloins from direct heat to indirect heat and tent with foil. Grill until the internal temperature registers about 140 to 145 degrees F on an instant-read thermometer, another 15 minutes. Remove the tenderloins to a cutting bowl and let rest before slicing into medallions.
  • Arrange a bit of grilled kale on center of each serving plate and top with 3 slices of pork medallions. Drizzle the beurre blanc over the medallions and around the rims of the plate.
  • Preheat the grill over medium heat.
  • Lay the kale flat on the grill (not over the hottest part, about 375 degrees F) and cook until the kale begins to wilt and the edges become slightly crisp and brown. Remove the kale to a bowl. Add the smoked paprika, a squeeze of fresh lemon juice and salt and pepper, to taste. Toss to combine.
  • Lightly oil the peach halves and put on the grill for 3 to 5 minutes to slightly soften, flavor and mark. Melt 1 tablespoon of butter in a large saucepan and add the shallots, habanero and ginger. Saute for about 1 to 2 minutes. Chop the peaches, add them to the pan and cook for 1 minute. Remove the pan from the heat to add the whiskey and then return to the heat to cook until the liquid is reduced by half. Add the cream and the honey and allow it to reduce again by half. Strain and finish the sauce by slowly whisking in the cold butter.

PEACH-STUFFED PORK



Peach-Stuffed Pork image

Peaches can be dried in the sun, but an oven works well too. Slice pitted peaches 1/8 inch thick, and arrange in a single layer on parchment-lined baking sheets. Bake at 150 degrees for 3 hours.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Number Of Ingredients 9

1 1/4 cups water
9 peaches, dried, or 6 ounces store-bought dried peaches
1 boneless pork loin (2 1/2 pounds), trimmed
Coarse salt and freshly ground pepper
1 pinch of ground cloves
1 tablespoon all-purpose flour
1/2 cup Peach Jam
2 tablespoons light-brown sugar
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450 degrees. Bring 1 cup water to a boil in a small saucepan. Coarsely chop store-bought dried peaches if using. Add peaches to water; return to a boil. Remove from heat; let stand for 20 minutes. Remove peaches using a slotted spoon, and squeeze; reserve liquid.
  • Meanwhile, butterfly pork loin: Starting 3/4 inch from top of loin, make a horizontal cut into side, slicing through meat in short strokes and leaving about 1 inch intact at outer edge. Unfold meat (as if opening a book). Cut a vertical slit 3/4-inch deep at seam, and repeat to make a horizontal cut in the opposite direction. Pound to an even thickness with a meat mallet if needed.
  • Stir together a seasoning mixture of salt, pepper, and the cloves; sprinkle some over pork. Spread drained peaches over pork, leaving a 1-inch border on 1 short end. Roll up pork from short end to enclose filling. Tie together with kitchen twine to shape and hold in filling. Sprinkle with seasoning mixture; dust with flour. Place in a roasting pan, seam side down.
  • Bring reserved soaking liquid, the jam, and sugar to a boil in a small saucepan. Reduce heat; simmer for 1 minute.
  • Roast pork for 20 minutes. Reduce oven temperature to 350 degrees, and roast until an instant-read thermometer inserted into the center reaches 138 degrees, about 25 minutes more. Brush with glaze, and roast for 5 minutes more. Transfer pork to a platter; reserve juices in roasting pan. Let rest for 10 minutes. Brush with glaze again.
  • Pour accumulated pan juices into pot with glaze. Set roasting pan across 2 burners, and add remaining 1/4 cup water. Cook over medium-high heat, scraping up brown bits from bottom of pan. Add liquid and bits to glaze. Bring to a boil. Reduce heat, and simmer sauce for 1 minute. Stir in lemon juice.
  • Untie pork; cut into 1-inch-thick slices. Serve with sauce.

PEACH AND BASIL-STUFFED PORK TENDERLOIN



Peach and Basil-Stuffed Pork Tenderloin image

Make and share this Peach and Basil-Stuffed Pork Tenderloin recipe from Food.com.

Provided by KathyP53

Categories     Pork

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

3 peaches, peeled, pitted, and chopped
3 tablespoons butter, diced
2 tablespoons chopped fresh basil
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
2 (1 1/2 lb) pork tenderloin, trimmed
2 (4 ounce) packages thinly sliced prosciutto
1 tablespoon olive oil
2 cups chicken broth
1 tablespoon chopped fresh basil
1 tablespoon whole grain mustard

Steps:

  • In a medium bowl, stir together peaches, butter, basil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
  • Butterfly pork tenderloin, cutting to but not through pork. Open pork, and place between 2 sheets of heavy duty plastic wrap; pound pork to 1/4" thickness. Spoon peach mixture down center of each tenderloin. Fold over to enclose filling, and wrap pork in prosciutto. Sprinkle with remaining 1/2 teaspoons salt and 1/2 teaspoons pepper.
  • Preheat oven to 400 degrees.
  • In a large oven-safe skillet, heat olive oil over medium high heat. Add pork, and cook for 3 minutes per side or until prosciutto begins to brown. Place skillet in oven, and bake for 20 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees. Remove pork from skillet, and let stand for 10 minutes before serving.
  • Add broth to skillet, and cook over medium-high heat, scraping browned bits from bottom of skillet with a wooden spoon. Cook until broth is reduced to 1 cup; whisk in basil and mustard. Serve sauce over pork.

Nutrition Facts : Calories 291.3, Fat 12.6, SaturatedFat 5.1, Cholesterol 122.1, Sodium 625.3, Carbohydrate 5.9, Fiber 1, Sugar 4.9, Protein 37.1

PEACH-GLAZED STUFFED PORK CHOPS



Peach-Glazed Stuffed Pork Chops image

We used to be avid garage-salers (not so much anymore). Once, at an estate sale, I found a collection of recipes, lovingly compiled into a special recipes photo book. I couldn't resist -- I couldn't leave it there unloved. This recipe comes from that book. It's tasty, not overcooked, and not over-instructed, lol.

Provided by Nicole Bredeweg @nikkitten

Categories     Pork

Number Of Ingredients 7

15 ounce(s) sliced peaches
1/3 cup(s) hot water
2 tablespoon(s) butter
2 cup(s) chicken flavored stuffing mix
4 - pork chops (1" thick), with stuffing pocket cut in
1/2 cup(s) peach preserves
2 tablespoon(s) dijon mustard

Steps:

  • Heat oven to 350*F.
  • Drain and dice peaches, reserving syrup.
  • Mix water and butter in bowl; stir in stuffing mix, peaches and syrup.
  • Fill pork chop pockets with stuffing. Arrange pork chops in baking pan.
  • Mix preserves and mustard; brush over chops. Bake 60 minutes, or until cooked through. Bake any remaining stuffing in a casserole for 30 minutes.

PEACH SALSA STUFFED PORK LOIN



Peach Salsa Stuffed Pork Loin image

Provided by Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 14

4 medium peaches, finely diced, skin on
2 teaspoons orange zest, grated
1 teaspoon lemon zest, grated
1 teaspoon jalapenos, finely minced
4 tablespoons fresh cilantro, finely chopped
6 green onions, white and green parts thinly sliced
1/2 cup peach jam
1 teaspoon garlic salt, divided
1 teaspoon freshly ground black pepper, divided
1 4-pound boneless pork loin roast
Butcher or kitchen string
12" x 12" sheet aluminum foil
Olive oil
1 can (22 ounces) BUSH'S® Southern Pit Barbecue Grillin' Beans

Steps:

  • A simple pork loin is transformed when the tangy zest of citrus is paired with sweet peaches for this scrumptious dish
  • Peach Salsa: In a small bowl combine the peaches, fruit zests, jalapenos, cilantro, green onions, jam and 1/2 teaspoon each of the garlic salt and pepper, mix, cover and chill.
  • Pork Roast: Cut a lengthwise slit down the center of the roast to within 1/2-inch of the bottom. Open the roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2- inch of the bottom. Open roast and flatten.
  • With a spoon, spread the peach salsa on the surface of the meat covering it completely but leaving about an inch at each end uncovered. Roll up the roast lengthwise (from long side) very tightly and tie in 3 or 4 places with the string. Let the meat sit in refrigerator for 20 minutes.
  • Brush the outside of the roast with olive oil and sprinkle with the remaining salt and pepper.
  • Place the roast on a well-oiled grill on medium-high heat (or a 350 degree Fahrenheit oven); cook for 1 hour and 20 minutes (or 20 minutes per pound) or until a meat thermometer inserted into the pork reaches an internal temperature of 160 degrees. Turn several times during the cooking time.
  • Move meat to a large platter or cutting board and let the tenderloin rest, covered with foil, for 15 minutes. Remove the foil, discard the string and slice meat into 1/2-inch slices.
  • Serve with one can (22 ounces) BUSH'S® Southern Pit Barbecue Grillin' Beans.

COOKING FOR TWO: PEACH-STUFFED PORK CHOPS



Cooking for Two: PEACH-STUFFED PORK CHOPS image

Number Of Ingredients 7

1 cup Stuffing Mix [chicken flavored]
4 ounces Peaches [diced]
3 tablespoons Hot Water
1 tablespoon Butter
2 Pork Chops [bone-in, 10 oz each, 1 inch thick]
1/4 cup Peach Preserves
1 tablespoon Dijon Mustard

Steps:

  • 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 11x7-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.

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