Peachy Pork Chops
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
onions
finely chopped |
|
| 1 ½ | cups |
celery
finely chopped |
|
| ⅓ | cup |
butter
or margarine |
|
| 6 | cups |
bread cubes, dry
|
* |
| ½ | teaspoon |
poultry seasoning
|
|
| ½ | teaspoon |
sage
rubbed |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 8 | ounces |
peaches
drained and diced |
|
| 2 | large |
eggs
|
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
parsley leaves
minced fresh |
|
| 6 | each |
pork chops
boneless, 1 1/4 inches thick |
*
|
| 3 | tablespoons |
olive oil
|
|
| 1 | x |
garlic salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ¼ | cup |
peach preserves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
onions
finely chopped |
|
| 355 | ml |
celery
finely chopped |
|
| 79 | ml |
butter
or margarine |
|
| 1.4 | l |
bread cubes, dry
|
* |
| 2.5 | ml |
poultry seasoning
|
|
| 2.5 | ml |
sage
rubbed |
*
|
| 0.6 | ml |
black pepper
|
|
| 231.2 | ml/g |
peaches
drained and diced |
|
| 2 | large |
eggs
|
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
parsley leaves
minced fresh |
|
| 6 | each |
pork chops
boneless, 1 1/4 inches thick |
*
|
| 45 | ml |
olive oil
|
|
| 1 | x |
garlic salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 59 | ml |
peach preserves
|
* |
Directions
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 mixed.
Cut a large pocket in the side of each pork chop, spoon stuffing loosely into pockets.
Tie with 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 the remaining stuffing in a greased 13x9-inch baking dish .
Top with chops.
Spread preserves over chops.
Cover and bake at 350℉ (180℃) F for 45 minutes.
Uncover and bake 15 minutes longer or until juices run clear.
If string was used, remove before serving.
