Season:<\/p>\n\n\n\n
4 boneless pork chops<\/strong><\/em><\/p>\n\n\n\n with:<\/p>\n\n\n\n garlic salt<\/em><\/strong><\/p>\n\n\n\n pepper<\/em><\/strong><\/p>\n\n\n\n Brown both sides in olive oil<\/em><\/strong>.<\/p>\n\n\n\n In a frying pan, saut\u00e9:<\/p>\n\n\n\n 3 Tbsp onion, finely chopped<\/em><\/strong><\/p>\n\n\n\n 3 Tbsp butter<\/em><\/strong><\/p>\n\n\n\n Saut\u00e9 until golden.<\/p>\n\n\n\n Transfer saut\u00e9ed onions to a large bowl & add:<\/p>\n\n\n\n 5 c bread, cubed & dried (should be hard)<\/em><\/strong><\/p>\n\n\n\n 1 Tbsp poultry seasoning<\/em><\/strong><\/p>\n\n\n\n 1 Tbsp parsley<\/em><\/strong><\/p>\n\n\n\n 1 egg, beaten<\/em><\/strong><\/p>\n\n\n\n 1\/2 c water<\/em><\/strong><\/p>\n\n\n\n 8 oz can peaches, drained & chopped<\/em><\/strong><\/p>\n\n\n\n Shake over stuffing:<\/p>\n\n\n\n celery salt<\/strong><\/em><\/p>\n\n\n\n salt & pepper<\/strong><\/em><\/p>\n\n\n\n sage<\/strong><\/em><\/p>\n\n\n\n Toss to coat.<\/p>\n\n\n\n Coat an 8×8 Pyrex dish with cooking spray.<\/p>\n\n\n\n Spoon stuffing into dish.<\/p>\n\n\n\n Place pork chops on top.<\/p>\n\n\n\n Bake, covered @ 350 for 45 minutes, uncovered for 15 minutes.<\/p>\n\n\n\n NOTES<\/p>\n\n\n\n\n