{"id":3169,"date":"2023-06-11T02:08:04","date_gmt":"2023-06-11T02:08:04","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3169"},"modified":"2023-10-23T13:41:26","modified_gmt":"2023-10-23T13:41:26","slug":"peachy-pork-chops-stuffing","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/peachy-pork-chops-stuffing\/","title":{"rendered":"Peachy Pork Chops & Stuffing"},"content":{"rendered":"\n
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Photo by The Matter of Food<\/a> on Unsplash<\/a><\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n

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