Peachy Pork Chops

Pork and peaches share a flavor logic that goes back through Southern home cooking and across most of the Mediterranean. The natural sweetness of the fruit melts into the meat’s richness, while the slight acidity keeps the whole plate from going one-note. These thick-cut pork chops get a pocket cut into the side, packed with a sage-scented bread stuffing studded with diced peaches, and finished with a brushed-on glaze of peach preserves.

The stuffing technique deserves attention. Spoon it in loosely. Packed-tight stuffing prevents heat from penetrating and the chop ends up overcooked on the outside while the stuffing stays cold inside. Browning the chops in oil before they go into the baking dish is what sets up the savory crust. Skip that step and the finished chops look pale and taste flat under the sweet glaze.

Pro Tips

• Use bone-in or thick boneless chops at least 1¼ inches thick. Thin chops dry out before the stuffing warms through.
• Soak the bread cubes until they’re moist but not waterlogged. Dry stuffing crumbles. Wet stuffing turns to paste.
• Truss with kitchen string only if the pocket gapes open. Most pockets close on their own under the weight of the stuffing.
• The glaze sets fast under high heat. Brush it on in the last 15 minutes when the cover comes off, not before, or it scorches.

Variations

• Swap peaches for diced apples or apricots and use matching preserves for a fall-leaning chop.
• Stir cooked crumbled sausage into the stuffing for a meatier center.
• Add a tablespoon of fresh chopped rosemary to the stuffing for a more aromatic, Mediterranean-style result.