1 1/2 Cups Finely Chopped Onion
1 1/2 Cups Finely Chopped Celery
1/3 Cup Butter Or Margarine
6 Cups Dry Bread Cubes
1/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Rubbed Sage
1/8 Teaspoon Pepper
1 Can Peaches, Drained And Diced, 8Oz
2 Eggs
1 Cup Water
2 Tablespoons Minced Fresh Parsley
6 Boneless Pork Chops, 1 1/4 Inches Thick
3 Tablespoons Olive Or Vegetable Oil
Garlic Salt And Pepper To Taste
1/4 Cup 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 the peaches. Combine eggs, water and parsley; 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 13x9-inch baking dish. Top with chops. Spread preserves over chops. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer or until juices run clear. If string was used, remove before serving.
Serving Size 6