Ez Peachy Pork Chops Recipes

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.

Steps:

• 1. Stir together flour, salt, and pepper. Dredge pork chops lightly in flour mixture and brown them in a large skillet in the smallest amount of oil possible. Afterbrowning remove any visible oil for pan. Add 1/2 cup water (or juice from peaches) and cover. Allow to simmer, while preparing peaches.
• 2. Peel and slice peaches. Add to pork chops, Cover and cook for about 15 minutes more. Be sure pork chops are completely cooked. If you use thicker pork chops this dish will nee to cook longer. Serve hot.
• 3. NOTE: You can add sliced green bell peppers, maraschino cherries, or use your imagination. We usually served this with rice and green beans or a green salad.

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).

Steps:

• Pre heat oven to specified temp on the "Shake 'n Bake for Pork" box. (Mine says 425*F).
• Rinse chops under running water, pat dry, and set aside.
• Drain the juice from the can of peaches into a bowl, reserving the sliced peaches in the can.
• Put one envelope of "Shake 'n Bake for Pork" into the designated baggie.
• Place a piece of aluminum foil on a cookie sheet with low edges (for easy clean-up).
• Dredge chops thru the reserved peach juice in the bowl, letting the excess drip off.
• Place 2 chops at a time into the "Shake 'n Bake for Pork" coating, and vigorously shake them to cover completely. Place them on the sheet pan. Continue to do so with the 2 or 4 remaining chops (spacing accordingly).
• Bake according to package (my box says 15 minutes, depending on thickness, at 425*F). After they are almost cooked thru (around 10- 12 minutes, depending on thickness), add 2 -3 slices of peaches to the top of each chop and let bake an additional 5 minutes (or until chops are cooked thru. Do not over-cook).
• Here is the OPTIONAL "peachy stuffing". If not making, just skip to Step #12.
• Note: I sometimes dice up a peach slice to add to the stuffing, but that's entirely up to you. So, let's get out your box of "Stove Top Stuffing for Pork".
• Put the reserved peach juice (that we dredged the chops thru), into a measuring cup. Fill the remainder of the measuring cup with enough water to equal 1 & 2/3 cup liquid (or whatever your box specifies for liquid) and add the butter. Bring to a boil on stove-top over medium heat in a sauce pan and then reduce to a simmer for just a few minutes. Remove from heat, add the stuffing cubes (and diced peach slice, if using) and cover for 5 minutes and fluff with fork. (At this point, stuffing may be mounded onto the tray with the chops to get a little crispy during the last 5 minutes of baking), or just follow directions on box and leave it alone). It may need a splash more water before serving, but be patient. Then you can fluff it with a fork just before dinner.
• Remove chops from oven and let rest for 5 minutes (loosely tented with foil) before eating, so juices will redistribute. I love to serve fresh or frozen green peas with this dish (cooked, of course). They seem to work well together. Serve any remaining peach slices from the can with the meal.
• Enjoy!

Steps:

• In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with 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.