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.
Combine eggs, water and parsley; add to bread mixture. Toss gently until well
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.
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.
Cover and bake at 350 degrees F for 45 minutes.
Uncover and bake 15 minutes longer or until juices run clear. If string was used,
remove before serving.