Peachy Pork Chops

Name: Peachy Pork Chops
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters day-old cubed bread; 79 milliliters butter, cubed; 355 milliliters finely chopped celery; 2 eggs; 2 Tbsps minced fresh parsley; 6 servings Garlic salt and pepper to taste; 3 Tbsps olive oil; 355 milliliters finely chopped onion; 59 milliliters peach preserves; 241 grams can sliced peaches, drained and diced; 0 teaspoons pepper; 6 boneless pork chops (1-1/4 inches thick and 4 ounces each); 1 teaspoons poultry seasoning; 1 teaspoons rubbed sage; 237 milliliters water

Peachy Pork Chops might be just the main course you are searching for. This recipe serves 6. This recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 1106 calories, 57g of protein, and 39g of fat. This recipe from Taste of Home requires pepper, garlic salt and pepper, celery, and pork chops. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. If you like this recipe, take a look at these similar recipes: Peachy Pork Chops, Peachy Crock Pot Pork Chops, and Peachy Pork.

Instructions

In a large skillet, saute onion and celery in butter until tender; transfer to a large bowl.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Frying Pan

Bowl

Add the bread, poultry seasoning, sage and pepper. Fold in the peaches.

Ingredients you will need

Poultry Seasoning

Peach

Pepper

Bread

Sage

Combine the eggs, water and parsley; add to bread mixture; toss to coat.

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Parsley

Bread

Water

Egg

Cut a large pocket in the side of each pork chop; spoon stuffing loosely into pockets. Tie with string to secure stuffing if necessary.

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Pork Chops

Stuffing

Brush chops with oil.

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Cooking Oil

Sprinkle with garlic salt and pepper.

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Salt And Pepper

Garlic

In a large skillet, brown chops on both sides.

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Frying Pan

Place the remaining stuffing in a greased 13-in. x 9-in. baking dish. Top with chops. Spoon preserves over chops. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until meat juices run clear. If string was used, remove before serving.

Ingredients you will need

Preserves

Stuffing

Meat

Equipment you will use

Baking Pan

Oven

Equipment

Ingredients

Servings:

1liters

day-old cubed bread 79milliliters

butter, cubed 355milliliters

finely chopped celery 2

eggs 2Tbsps

minced fresh parsley 6servings

Garlic salt and pepper to taste 3Tbsps

olive oil 355milliliters

finely chopped onion 59milliliters

peach preserves 241grams

can sliced peaches, drained and diced 0teaspoons

pepper 6

boneless pork chops (1-1/4 inches thick and 4 ounces each)1teaspoons

poultry seasoning 1teaspoons

rubbed sage 237milliliters

water

Recommended wine: Pinot Noir, Chardonnay, Riesling

Pinot Noir, Chardonnay, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is King Estate Domaine Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 50 dollars.