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Peachy Pork Chops



  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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