Peach-Stuffed Pork Chops Recipe

There's something truly special about the combination of juicy, ripe peaches and savory, tender pork. When these two ingredients come together in this Peach-Stuffed Pork Chop recipe, the result is a mouthwatering and unforgettable dish that's perfect for any occasion. Whether you're entertaining guests or simply craving a delicious and comforting meal, these Peach-Stuffed Pork Chops are sure to impress and satisfy.

One of the best things about this recipe is its versatility. You can e...

One of the best things about this recipe is its versatility. You can enjoy these Peach-Stuffed Pork Chops as a main course for a special dinner, or you can serve them as a unique and exciting addition to your summer barbecue menu. No matter how you choose to enjoy them, the combination of sweet and tangy peaches, flavorful herbs, and succulent pork will have everyone reaching for seconds.

Another reason to love this recipe is how easy it is to prepare. With just a few simple ingredients and minimal prep work, you can have these Peach-Stuffed Pork Chops on the table in no time. Whether you're a seasoned cook or just starting out in the kitchen, you'll find that this recipe is approachable and straightforward, yet yields impressive and delicious results.

Not only are these Peach-Stuffed Pork Chops delicious and satisfying, but they're also a great way to incorporate fresh, seasonal produce into your meals. By using ripe, juicy peaches, you'll add a burst of natural sweetness and flavor to the pork, creating a dish that captures the essence of summer. Plus, the vibrant colors and aromas of this dish are sure to brighten up any table and delight your senses.

So, whether you're looking for a new and exciting way to enjoy pork chops, or you simply can't resist the irresistible combination of sweet peaches and savory meat, this Peach-Stuffed Pork Chop recipe is a must-try. With its delicious flavors, easy preparation, and seasonal appeal, it's sure to become a favorite in your kitchen. Give it a try and savor the delightful harmony of peaches and pork in every bite.

Ingredients

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 (Optional)
2 double-cut boneless pork chops
salt to taste
1 tablespoon olive oil
¼ cup chicken broth (Optional)
2 tablespoons balsamic vinegar
2 tablespoons cold salted butter

Information

Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 2
Yield: 2 servings

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

474 cal.

Total Fat: 31g
Saturated Fat: 12g
Cholesterol: 100mg
Sodium: 985mg
Total Carbohydrate: 20g
Dietary Fiber: 2g
Total Sugars: 8g
Protein: 29g
Vitamin C: 40mg
Calcium: 59mg
Iron: 2mg
Potassium: 537mg

How to Make Peach-Stuffed Pork Chops - A Step-by-Step Guide

Ingredients

Information

Nutrition

474 cal.

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