"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peach Glazed Pork Chops, by Joanne Bingham, is from Cooking to Cure Cancer ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can (8 oz.) peaches sliced, undrained Hot water 1/4 c. butter, cut into pieces 1 pkg. Stove Top stuffing mix 6 pork chops (1/2“ thick) 1/3 c. peach or apricot preserves 1 Tbsp. Dijon mustard
Drain peaches, reserve syrup. Add hot water to syrup to measure 1 1/2 cups. Mix syrup mixture and butter in large bowl until butter is melted. Stir in stuffing mix and let stand 5 minutes. Spoon stuffing mixture into a 13 x 9” pan. Arrange chops over stuffing mixture. Mix preserves and mustard and spoon over chops. Bake at 375° for 40 minutes (or until chops are cooked through).
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