PEACHY PORK CHOPS

Peachy Pork Chops image

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

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 15

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 493 calories, Fat 26g fat (10g saturated fat), Cholesterol 152mg cholesterol, Sodium 393mg sodium, Carbohydrate 36g carbohydrate (17g sugars, Fiber 2g fiber), Protein 27g protein.

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