Ingredients
1-1/2 cups finely chopped onion1-1/2 cups finely chopped celery1/3 cup butter, cubed6 cups day-old bread, cubed1/2 teaspoon poultry seasoning1/2 teaspoon rubbed sage1/8 teaspoon pepper1 can (8-1/2 ounces) sliced peaches, drained and diced2 large eggs1 cup water2 tablespoons minced fresh parsley6 boneless pork chops (1-1/4 inches thick and 4 ounces each)3 tablespoons olive oilGarlic salt and pepper to taste1/4 cup peach preserves
Preparation
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.
