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Meats & Seafood - Peachy Pork Chops

  • 11/2 cups finely chopped onion
  • 11/2 cups finely chopped celery
  • 1/3 cup butter or margarine
  • 6 cups dry bread cubes
  • 1/2 teaspoon poultry seasoning
  • 1/2 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 boneless pork chops, 1 to 11/4 inches thick
  • 3 tablespoons olive or vegetable oil
  • Garlic salt and additional pepper, to taste
  • 1/4 cup peach preserves

In a skillet, sauté onions and celery in butter until tender; transfer to a large bowl. Add bread cubes, poultry seasoning, sage, and pepper. Fold in peaches. Combine eggs, water, and parsley; add to bread mixture. Toss gently until well mixed.
Cut a large pocket in the side of each pork chop; spoon stuffing loosely into pockets, reserving some for baking dish. Tie with string 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-x-2-inch baking dish. Arrange chops over stuffing and top with preserves. Cover and bake at 350º for 45 minutes. Uncover and bake 15 minutes longer or until juices run clear. If string is used, remove before serving.
Submitted By: Karen Yoder
Guthrie, Ky
Montgomery Farmers Co-op
Number of Servings: 6
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