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Peachy Pork Chops




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1-1/2 c. finely chopped onion
  
• 1-1/2 c. finely chopped celery
  
• 1/3 c. butter or margarine
  
• 6 c. dry bread cubes
  
• 1/2 t. poultry seasoning
  
• 1/2 t. rubbed sage
  
• 1/8 t. pepper
  
• 1 can (8 oz.) peaches, drained and diced
  
• 2 eggs
  
• 1 c. water
  
• 2 T. minced fresh parsley
  
• 6 boneless pork chops (1-1/4 inches thick)
  
• 3 T. olive or vegetable oil
  
• Garlic salt and pepper to taste
  
• 1/4 c. peach preserves
  






Instructions



1. In a skillet, saute onion and celery in butter until tender; transfer to a large bowl. Add bread cubes, poultry seasoning, sage and pepper. Fold in the peaches. Combine eggs, water and parsley; add to bread mixture. Toss gently until well-mixed.
   
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 13X9X2-in. baking dish. Top with chops. Spread preserves over chops.
   
4. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer or until juices run clear. If string was used, remove before serving.
   






Final Comments


Yield: 6 servings.