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Peachy Pork Chops


1 1/2 cup finely chopped onion
1 1/2 cup finely chopped celery
1/3 cup butter
6 cups dry bread cubes
1/2 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
1 can (8 ounces) peaches, drained and diced
2 eggs
1 cup water
2 tbsp. minced fresh parsley
6 boneless pork chops
3 tbsp. olive or vegetable oil
Garlic salt and pepper to taste
1/4 cup peach preserves


1. Saut, the onion and celery In a skillet with butter until tender and transfer to a large bowl

2. Add the bread cubes, poultry seasoning, sage and pepper

3. Fold in the peaches

4. Mix the eggs, water and parsley and add it to the bread mixture

5. Toss the mixture gently until well mixed

6. Cut a large pocket in the side of each pork chop and spoon the stuffing loosely into those pockets

7. Fasten the pockets with a string or a toothpick to secure the stuffing

8. Brush the pork chops with oil and sprinkle it with garlic, salt and pepper

9. In a large skillet, brown chops on both sides

10. Place the remaining stuffing in a greased pan, top it with the pork chops

11. Spread the preserves over chops.

12. Cover the greased pan and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 45 minutes

13. Take the pan's cover off and bake for another 15 minutes or until juices run clear

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