1 snack-size can (4 ounce size) diced peaches, undrained
3 tablespoons hot water
1 tablespoon butter, melted
2 bone-in center loin pork chops (1 inch thick, about 10 ounces each)
1/4 cup peach preserves
1 tablespoon Dijon mustard
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 peach
mixture and secure with wooden picks.
Place chops in an 11 x 7 x 2-inch baking dish coated with nonstick cooking spray.
Combine preserves and mustard; spread over chops. Cover and bake at 350 degrees
F for 30 minutes.
Uncover and bake 15-20 minutes longer or until pork juices run clear.
Yield: 2 servings
Nutritional Analysis: 1 pork chop (prepared with reduced-sodium stuffing
mix, reduced-fat butter and reduced-sugar preserves) equals 507 calories, 16 g fat
(7 g saturated fat), 101 mg cholesterol, 542 mg sodium, 46 g carbohydrate, 1 g fiber,
41 g protein