Easy Peach Stuffed Pork Chops Recipes

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PEACH-STUFFED PORK CHOPS



Peach-Stuffed Pork Chops image

"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

1 cup instant chicken-flavored stuffing mix
1 snack-size can (4 ounces) diced peaches, undrained
3 tablespoons hot water
1 tablespoon butter, melted
2 bone-in center loin pork chops (10 ounces each and 1 inch thick)
1/4 cup peach preserves
1 tablespoon Dijon mustard

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-STUFFED PORK CHOPS



Peach-Stuffed Pork Chops image

I'm gonna show you my favorite technique for stuffing pork chops, as well as one of my favorite stuffings for pork. Above and beyond producing something that's visually impressive, we are also flavoring our pork chops from the inside out with this method. So, this is basically a technique video and will work no matter what stuffing you decide to use--although this peach stuffing was absolutely delicious.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h10m

Yield 2

Number Of Ingredients 16

2 slices bacon, sliced into 1/4-inch pieces
½ cup diced onion
2 tablespoons diced poblano pepper
1 large yellow peach - peeled, pitted, and diced
2 teaspoons fresh thyme leaves
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
1 pinch cayenne pepper
8 saltine crackers, crushed
2 tablespoons chicken broth, or as needed
2 double-cut boneless pork chops
salt to taste
1 tablespoon olive oil
¼ cup chicken broth
2 tablespoons balsamic vinegar
2 tablespoons cold salted butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cook bacon in a nonstick pan over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper and saute until onion turns translucent, 5 to 6 minutes more. Add peach and cook until tender and starting to give off some juice. Remove from heat and transfer to a bowl.
  • Stir thyme leaves, black pepper, salt, cayenne, and saltine crackers into the peach mixture. Add 2 tablespoons chicken broth if needed for added moisture. Refrigerate until needed.
  • Cut a pocket in the center of each pork chop, starting with a small incision on the fat side of the chop, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through. Try to make an incision at least 2 inches wide.
  • Fill the pockets with the stuffing, packing and pressing in firmly. Season both sides of the chops with salt.
  • Heat olive oil in an oven-safe pan over high heat. Sear chops in the hot oil until browned on one side, about 3 minutes. Carefully turn the chops over and transfer the pan to the center of the oven.
  • Bake in the preheated oven until an instant-read thermometer inserted into the centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
  • Remove chops from the pan to a plate and cover loosely with foil.
  • Return the pan to the stovetop and place a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar. Bring to a boil while scraping the bottom of the pan with a spoon to deglaze. Turn off heat and stir in butter. Adjust seasoning if desired and serve over pork chops.

Nutrition Facts : Calories 474.4 calories, Carbohydrate 20 g, Cholesterol 100.3 mg, Fat 30.6 g, Fiber 1.6 g, Protein 28.9 g, SaturatedFat 12.2 g, Sodium 984.6 mg, Sugar 8.4 g

EASY PEACH STUFFED PORK CHOPS



Easy Peach Stuffed Pork Chops image

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

4 thick cut pork chops
1 package pork Stove Top stuffing mix
1 (15 ounce) can peaches in heavy syrup
4 ounces peach preserves
1 1/2 tablespoons Pickapeppa Sauce

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



Stuffed Pork Chops image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1 medium onion, finely chopped
1/2 cup breadcrumbs
Pinch salt
Pinch pepper
Pinch garlic powder
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
4 bone-in pork chops, about 1 1/2-inch thick
1 cup all-purpose flour
1/4 cup vegetable oil

Steps:

  • Preheat the oven to 325 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
  • To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
  • Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
  • Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
  • Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

PEACH-GLAZED PORK CHOPS WITH PEPPERS



Peach-Glazed Pork Chops with Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each)
16 assorted baby bell peppers (about 1 pound), stemmed
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 shallots, thinly sliced
2 teaspoons finely chopped fresh thyme
1 cup peach jam or guava jelly
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
2 avocados
Juice of 2 limes
2 tablespoons chopped fresh chives or scallion greens

Steps:

  • Preheat a grill to medium. Put the pork chops and bell peppers in a shallow dish; season with salt and pepper. Heat 2 tablespoons olive oil, the shallots and 1 teaspoon thyme in a medium saucepan over medium heat. Cook until the shallots are softened, 3 minutes. Whisk in the jam until dissolved. Remove from the heat. Whisk in the ketchup, soy sauce and a few ice cubes; stir until the ice melts and the glaze cools. Pour half of the mixture over the pork and peppers; let sit 5 minutes. Reserve the remaining glaze for brushing.
  • Grill the pork, brushing with some of the reserved glaze, until cooked through, about 8 minutes per side. Transfer to a plate, tent with foil and let rest 5 minutes. Meanwhile, grill the peppers, turning and brushing with more glaze, until blistered and tender, 10 minutes; transfer to the plate.
  • Peel, pit and slice the avocados; gently toss with the remaining 2 tablespoons olive oil, the lime juice, chives and the remaining 1 teaspoon thyme. Season with salt and pepper. Serve with the pork and peppers.

PEACH-STUFFED PORK



Peach-Stuffed Pork image

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

1 1/4 cups water
9 peaches, dried, or 6 ounces store-bought dried peaches
1 boneless pork loin (2 1/2 pounds), trimmed
Coarse salt and freshly ground pepper
1 pinch of ground cloves
1 tablespoon all-purpose flour
1/2 cup Peach Jam
2 tablespoons light-brown sugar
1 tablespoon fresh lemon juice

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.

PORK CHOPS WITH PEAR STUFFING



Pork Chops with Pear Stuffing image

My husband loves pork and stuffing, so this recipe combines the best of both worlds for him. With a vegetable and salad, this dish really perks up our dinner table during the week.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 13

8 pork chops (1/2 inch thick)
2 tablespoons vegetable oil
2 tablespoons butter
1/4 cup chopped celery
1/4 cup chopped onion
1-3/4 cups corn-bread stuffing mix
1 fresh pear, diced
2 tablespoons chopped pecans
2 tablespoons chopped fresh parsley
1/8 teaspoon dried thyme
1/8 teaspoon salt
Dash pepper
1/2 cup water

Steps:

  • In a large skillet over medium heat, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain and set aside. Add butter to skillet; saute celery and onion until tender. Remove from the heat Add stuffing mix, pear, pecans, parsley, thyme, salt and pepper; mix well. Add water; toss gently to moisten. , Spoon a fourth of the stuffing on one pork chop; top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically, but not touching, in a deep roasting pan. Add water to a depth of 1/4 in. , Cover and bake at 350° for 20-25 minutes or until a thermometer reads 145°. Uncover and bake 5 minutes longer to brown. Remove string.

Nutrition Facts : Calories 671 calories, Fat 33g fat (11g saturated fat), Cholesterol 187mg cholesterol, Sodium 711mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 64g protein.

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