Peachy Pork Chops

Yield: 6 servings

Ingredients

• 1 1/2 cups finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/3 cup butter
• 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

Instructions

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.