"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Peachy Pork Chops Recipe

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This recipe for Peachy Pork Chops, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Gedcke
Added: Friday, January 26, 2007


1 1/2 c finely chopped onion
1 1/2 c. finely chopped celery
1/3 c. butter
6 c. dry bread cubes
1/2 tsp poultry seasoning
1/2 tsp rubbed sage
1/8 tsp pepper
1-8oz. can peaches
2 eggs
1 c. water
2 tbsp minced fresh parsley
6 thick boneless porkchops
3 tbsp vegetable or olive oil
Garlic, salt and pepper to taste
1/4 c. peach preserves

In a skillet saute onion and celery in butter until tender. Transfer to a large bowl. Add bread cubes, poultry seasoning, sage and pepper. Fold in drained and diced peaches. Combine eggs water and parsley and 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 3x9" baking dish. Top with chops. spread preserves over chops. Cover and bake at 350 for 45 minutes. Uncover and bake 15 minutes longer or until juices run clear. If string was used remove before serving.

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