Best 7 Easy Peach Stuffed Pork Chops Recipes

PEACH-STUFFED PORK CHOPS

Steps:

• In a small bowl, combine the stuffing mix, peaches, water and butter. Cut a pocket in each pork chop by slicing almost to the bone. Stuff with the peach mixture and secure with wooden toothpicks. Place in an 11x7-in. baking dish coated with cooking spray., Combine preserves and mustard; spread over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes or until meat juices run clear.

PEACH-TOPPED PORK CHOPS

Steps:

• In a large skillet, saute onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until a thermometer reads 145°. Remove and keep warm. , In the same skillet, combine the peaches, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onion to the pan; heat through.

PEACH-GLAZED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Drain peaches, reserving juice. Add enough hot water to reserved juice to measure 1-1/2 cups; pour into large bowl. Add butter; stir until melted. Stir in stuffing mix and peaches. Let stand 5 min.
• Spoon into 13x9-inch pan; top with chops. Mix preserves and mustard; spoon over chops.
• Bake 40 min. or until chops are done (160ºF).

EASY PEACH STUFFED PORK CHOPS

Steps:

• Pre-heat oven to 350 degrees.
• Cut a pocket in chops.
• Chop the can of peaches and reserve the syrup.
• Prepare the stuffing using the reserved syrup and 1/2 the chopped peaches.
• Stuff the chops and place in sprayed baking pan.
• In small bowl mix preserves remaining peaches and pickapeppa sauce and spoon over chops.
• Cook chops for 20 minutes covered with foil.
• Remove foil and add the rest of the sauce and cook an additional 15 minutes uncovered.
• Do not overcook the pork!

SPICY PEACH-GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

PEACHY PORK CHOPS

Steps:

• In a large skillet, saute onion and celery in butter until tender; transfer to a large bowl. Add the bread, poultry seasoning, sage and pepper. Fold in the peaches. Combine the eggs, water and parsley; add to bread mixture; toss to coat. , 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 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.

PEACH-STUFFED PORK

Steps:

• Preheat oven to 450 degrees. Bring 1 cup water to a boil in a small saucepan. Coarsely chop store-bought dried peaches if using. Add peaches to water; return to a boil. Remove from heat; let stand for 20 minutes. Remove peaches using a slotted spoon, and squeeze; reserve liquid.
• Meanwhile, butterfly pork loin: Starting 3/4 inch from top of loin, make a horizontal cut into side, slicing through meat in short strokes and leaving about 1 inch intact at outer edge. Unfold meat (as if opening a book). Cut a vertical slit 3/4-inch deep at seam, and repeat to make a horizontal cut in the opposite direction. Pound to an even thickness with a meat mallet if needed.
• Stir together a seasoning mixture of salt, pepper, and the cloves; sprinkle some over pork. Spread drained peaches over pork, leaving a 1-inch border on 1 short end. Roll up pork from short end to enclose filling. Tie together with kitchen twine to shape and hold in filling. Sprinkle with seasoning mixture; dust with flour. Place in a roasting pan, seam side down.
• Bring reserved soaking liquid, the jam, and sugar to a boil in a small saucepan. Reduce heat; simmer for 1 minute.
• Roast pork for 20 minutes. Reduce oven temperature to 350 degrees, and roast until an instant-read thermometer inserted into the center reaches 138 degrees, about 25 minutes more. Brush with glaze, and roast for 5 minutes more. Transfer pork to a platter; reserve juices in roasting pan. Let rest for 10 minutes. Brush with glaze again.
• Pour accumulated pan juices into pot with glaze. Set roasting pan across 2 burners, and add remaining 1/4 cup water. Cook over medium-high heat, scraping up brown bits from bottom of pan. Add liquid and bits to glaze. Bring to a boil. Reduce heat, and simmer sauce for 1 minute. Stir in lemon juice.
• Untie pork; cut into 1-inch-thick slices. Serve with sauce.