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Peach Glazed Pork Chops

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Ingredients
  

  • 4-6 thick-cut pork chops I use 4 pork chops + 1 chicken breast for myself
  • 1 box Stove Top stuffing mix or 1.5 boxes if you want extra
  • 1 can 15 oz sliced peaches in juice (juice reserved)
  • 1.5-2 cups hot water
  • 1/4 cup butter melted
  • 1/2 cup peach preserves Or apricot, or orange preserves (or marmalade)
  • 1 tbsp Dijon mustard

Instructions
 

Prepare the Oven & Baking Dish

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a 13x9-inch baking dish to prevent sticking.

Make the Stuffing Base

  • Drain the canned peaches, but don’t toss the juice! You’ll use it to add extra flavor.
  • In a large bowl, combine:
  • Stuffing mix
  • Melted butter
  • 1 .5 cups hot water (May need 2 cups if using more than 1 box of stuffing)
  • Reserved peach juice
  • Mix everything together and let it sit for about 5 minutes so the stuffing can absorb the liquid.
  • Then gently fold in the sliced peaches.
  • Spread the stuffing mixture evenly in your prepared baking dish.

Add the Pork Chops (& chicken, if using)

  • Place the pork chops directly on top of the stuffing.
  • If you’re like me and prefer chicken, add a chicken breast alongside them.

Make the Glaze

  • In a small bowl, mix together:
  • Peach preserves
  • Dijon mustard

Glaze and Bake

  • Spoon the glaze generously over each pork chop (and the chicken if using).
  • If you want to make it extra pretty (and extra flavorful), you can reserve a few peach slices and layer them right on top of the meat.
  • Bake uncovered for 40 minutes, or until the pork reaches an internal temperature of 145°F–160°F.

Let It Rest

  • Once it’s out of the oven, let the pork chops rest for about 5 minutes before serving.
  • This helps keep them juicy and tender.