Print Recipe

Peachy Pork Chops



  • 1 1/2 cups finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1/3 cup butter or margarine
  • 6 cups dry bread crumbs
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 1 (8 ounce) can peaches, drained and diced
  • 2 eggs
  • 1 cup water
  • 2 tablespoons minced fresh parsley
  • 6 (1 1/4-inch thick) boneless pork chops
  • 3 tablespoons olive oil or vegetable oil
  • Garlic salt and pepper, to taste
  • 1/4 cup peach preserves


  1. In a skillet, sauté onion and celery in butter until tender; transfer to a large bowl. Add bread cubes, poultry seasoning, sage and pepper. fold in the peaches.
  2. Combine eggs, water and parsley; add to bread mixture. Toss gently until well mixed.
  3. Cut a large pocket in the side of each pork chop; spoon stuffing loosely into pockets. Tie with kitchen string to secure stuffing if necessary. Brush chops with oil. Sprinkle with garlic salt and pepper.
  4. In a large skillet, brown chops on both sides. Place remaining stuffing in a greased 13 x 9-inch baking dish. Top with chops. Spread preserves over chops.
  5. Cover and bake at 350 degrees F for 45 minutes.
  6. Uncover and bake 15 minutes longer or until juices run clear. If string was used, remove before serving.

Yield: 6 servings

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