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Ingredients

How to make it

  • With sharp knife make slit alongside fat side of chops.
  • Working from small opening carefully insert knife into chop and cut inside to create a pocket.
  • Heat butter in a 9” skillet over medium heat then add celery and onion and cook 5 minutes.
  • Add thyme, sage, white bread and cornbread and cook for one minute.
  • Add chicken stock and stir to combine then season with salt and black pepper.
  • Remove from heat and cool stuffing to room temperature.
  • Preheat oven to 350 then stuff each chop with 1/4 of the stuffing.
  • Heat butter and oil in a 10” skillet over high heat.
  • When hot add chops and cook them on both sides for 3 minutes or until brown.
  • Transfer chops to a baking pan and bake 40 minutes or until completely cooked through.
  • Serve with the peach sauce on the side.
  • To make sauce cut peaches into 1/2" wedges.
  • In saucepan over medium heat combine peaches with the sugar, juice, spices and brandy or juice.
  • Over low heat bring ingredients to a simmer then cover and cook 5 minutes until fruit is tender.
  • Uncover and simmer until almost all of the moisture has evaporated to a syrupy fruit mass.
  • Remove from heat and set aside for 5 minutes then whisk in butter and serve on top of chops.

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