Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, peach glazed pork chops with cornbread stuffing. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Peach Glazed Pork Chops with Cornbread Stuffing is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Peach Glazed Pork Chops with Cornbread Stuffing is something that I have loved my whole life. They are nice and they look wonderful.
Stuff the cornbread mixture into the pockets. Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper.
To begin with this recipe, we must first prepare a few ingredients. You can have peach glazed pork chops with cornbread stuffing using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Peach Glazed Pork Chops with Cornbread Stuffing:
- Make ready 6 pork chops
- Prepare salt
- Take black pepper
- Get 1 can sliced peaches, 15 oz, drain, reserving the syrup
- Get 1/4 cup light brown sugar, firmly packed
- Make ready 1/4 cup ketchup
- Make ready 2 tbsp apple cider vinegar
- Make ready 1 1/2 cup very hot tap water, 1/4 cup cup peach syrup may be used for 1/4 cup water
- Get 1/4 cup softened butter
- Prepare 1 cornbread Stovetop stuffing or pork flavor stuffing
Make a pocket in each pork chop by cutting into side of chop toward the bone. Spoon stuffing mixture into each pocket; secure opening with toothpicks. Parmesan-crusted pork chops flavored with parsley and garlic are baked over cornbread stuffing in this family-friendly weeknight recipe. Beat eggs together in a shallow bowl.
Instructions to make Peach Glazed Pork Chops with Cornbread Stuffing:
- Season pork chips with salt and pepper. Brown well in oil in a large skillet. Place in shallow baking dish.
- Drain peaches, reserving the syrup. To make glaze, heat sugar, ketchup, apple cider vinegar, and 1/3 cup of the peach syrup in a saucepan until thicken.
- Brush pork chops with some of the glaze. Bake at 350° for 35 minutes, pour off fat.
- Meanwhile while chops are cooking, pour hot water and butter into the skillet. Stir to melt the butter. Add the stuffing mix and stir to moisten.
- Move the pork chops to one side of baking dish. Spoon the stuffing to the other side. Arrange the sliced peaches around the pork chops. Brush the remaining glaze on top of everything. Bake for 20 minutes longer.
Dip a pork chop into the egg mixture and place in the plastic bag; shake to coat thoroughly with bread crumb mixture. The pork chops may be the star of this dish, but can we talk about the stuffing Season pork chops with salt pepper and onion powder. Heat oil in a large skillet and brown pork Arrange pork chops on top of stuffing. Combine peach preserves with mustard in small bowl. Thick pork chops are stuffed with a nicely seasoned cornbread stuffing with a little corn, celery, and raisins or dried cranberries.
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