PEACH-STUFFED PORK CHOPS
"The Peach-Stuffed Pork Chops are a delicious change of pace from ordinary fried pork steaks," Dorothy says.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
PEACH-GLAZED PORK CHOPS
Add some brightness to your menu with Peach-Glazed Pork Chops. This terrific baked peach-glazed pork chop dish will put you in mind of summer no matter when you make it-thanks to the peach slices and peach preserves.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 7
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).
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 15 g, Protein 20 g
PEACHY PORK CHOPS
This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.
Provided by WAYBET
Categories Main Dish Recipes Pork Pork Chop Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
- Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!
Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g
PEACH GLAZED PORK CHOPS AND STUFFING
Steps:
- Season chops with salt and pepper. Brown well in oil in skillet; place in shallow 13x9 baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, the sugar, catsup and vinegar in saucepan. Brush part of glaze on chops.
- Bake at 350 degrees F for 35 minutes.
- Meanwhile, drain off fat in skillet; pour in hot water. Add butter, stir until melted. Add stuffing mix, stir to moisten. Move chops to one end of dish; spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPICY PEACH-GLAZED PORK CHOPS
Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes.
Provided by Virginia C.
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 58.2 g, Cholesterol 36.1 mg, Fat 11.5 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 91.4 mg, Sugar 52.1 g
PEACH-STUFFED PORK
Peaches can be dried in the sun, but an oven works well too. Slice pitted peaches 1/8 inch thick, and arrange in a single layer on parchment-lined baking sheets. Bake at 150 degrees for 3 hours.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h20m
Number Of Ingredients 9
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.
EASY PEACH STUFFED PORK CHOPS
Make and share this Easy Peach Stuffed Pork Chops recipe from Food.com.
Provided by Tamibic2
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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!
STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
- In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
- Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
- Cover and bake for 30 minutes.
- Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
PEACH-GLAZED STUFFED PORK CHOPS
We used to be avid garage-salers (not so much anymore). Once, at an estate sale, I found a collection of recipes, lovingly compiled into a special recipes photo book. I couldn't resist -- I couldn't leave it there unloved. This recipe comes from that book. It's tasty, not overcooked, and not over-instructed, lol.
Provided by Nicole Bredeweg @nikkitten
Categories Pork
Number Of Ingredients 7
Steps:
- Heat oven to 350*F.
- Drain and dice peaches, reserving syrup.
- Mix water and butter in bowl; stir in stuffing mix, peaches and syrup.
- Fill pork chop pockets with stuffing. Arrange pork chops in baking pan.
- Mix preserves and mustard; brush over chops. Bake 60 minutes, or until cooked through. Bake any remaining stuffing in a casserole for 30 minutes.
PEACH-TOPPED PORK CHOPS
With fresh peaches and sweet caramelized onions, these pork chops from Frankie Mann of Warrior, Alabama are sure to be a hit with folks of all ages. "Even the finicky ones like this," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 328mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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