Preparation time: 10 mins
Cooking time: 45-50 mins
Treat your guests to a comfort-filled fall favorite! These stuffed pork chops are amazingly moist, crispy, bursting w/ goodness. I like to serve Absolut & fresh pineapple juice over ice in frosted glasses while these brown nicely in the oven. Enjoy!
Heat oven to 350° F. Drain peach slices, reserving syrup. Make stuffing according to package directions.
Saute yellow onion in 1 tbsp butter until softened. Add pinch of garlic powder & sauteed onion to prepared warm stuffing mix. Cover.
Rinse pork chops and pat dry. Generously stuff each “pocket” in chops with prepared stuffing.
Melt 1 tbsp butter, add 1 tbsp olive oil. Brush on both sides of pork chops.
Season to taste w/ pinch of sea salt, cracked black pepper, & lemon-pepper.
Melt 4 tbsp butter, 4 tbsp olive oil in shallow large square non-stick pan (or baking dish) in oven. Arrange stuffed pork chops (not touching) in pan.
Bake 35 min., basting every 10 min. w/ pan juices. Remove from oven. Place 2-3 peach slices on each chop. Spoon over w/ some of the crystal peach syrup.
Sprinkle some lemon-pepper seasoning over top. Return to oven (watching carefully so peaches do not burn.) Continue baking another 10 min., baste once or twice w/ pan juices. Peaches should be a nice golden sugary brown.
Remove from oven. Let sit for 5 mins. on top of stove, making sure you baste a few times to keep moist & caramelized. Lightly dust w/ a few parsley flakes.
*Serve alongside buttery tender-crisp green beans, decorated in toasty garlic thin-sliced almonds.
Bon appetit! ~ œ§ ~