Peach-Stuffed Pork Chops
Ingredients List
For the Peach Filling:
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2 strips bacon, sliced into 1/4-inch pieces
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½ cup diced onion
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2 tablespoons diced poblano pepper
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1 large yellow peach, peeled, pitted, and diced
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8 saltine crackers, crushed
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2 teaspoons fresh thyme leaves
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¼ teaspoon freshly ground black pepper
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¼ teaspoon kosher salt
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1 pinch cayenne pepper
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2 tablespoons chicken broth, or as needed (Optional)
For the Pork Chops:
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2 double-cut boneless pork chops
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salt to taste
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1 tablespoon olive oil
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¼ cup chicken broth (Optional)
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2 tablespoons balsamic vinegar
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2 tablespoons cold salted butter
Instructions
Begin by preheating the oven to 400°F (200°C) with the oven rack positioned in the center.
In a nonstick skillet, cook bacon over medium heat until it’s nearly crispy, about 5 minutes. Add the onion and poblano pepper, and sauté until the onion becomes translucent, about 5 to 6 minutes. Stir in the peach and cook until softened and releasing its juice. Transfer the mixture to a bowl.
Mix in the saltines, thyme, black pepper, salt, and cayenne pepper to the peach mixture. Add 2 tablespoons of chicken broth to help moisten the mixture as needed. Refrigerate until ready to use.
Slice a pocket into the center of each pork chop, starting with a small incision on the fat side, cutting halfway down. Use the tip of your knife to carefully cut along the edges without piercing through. Make sure the pocket is at least 2 inches wide.
Stuff the pockets of the pork chops with the peach mixture, pressing it in firmly to fill them completely. Season both sides of the chops with salt.
Heat olive oil in a skillet that can go in the oven over high heat. Add the pork chops and sear them until golden brown on one side, about 3 minutes. Carefully flip the chops and then transfer the skillet to the oven.
Bake in the preheated oven until the internal temperature of the pork reaches 145°F to 150°F (63°C to 66°C), which should take around 15 minutes.
Remove the pork chops from the skillet and place them on a plate, covering loosely with foil to keep warm.
Place the skillet back on the stovetop with a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar, and bring to a boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon. Remove from heat and stir in butter. Taste and adjust seasoning as needed, then pour the sauce over the pork chops to serve.
Chef's Tips:
You can swap the poblano for a jalapeño or any other green pepper of your choice. Feel free to replace the peach with any fresh fruit you like, and experiment with different herbs in place of thyme.
If preferred, you can substitute crumbled bread, breadcrumbs, or even cornbread for the saltine crackers in the stuffing.
Just as you can customize the stuffing, feel free to use any type of liquid and vinegar you prefer for the sauce.
Nutritional Information (per serving)
| 474 | Calories |
| 31g | Fat |
| 20g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 474 | |
| % Daily Value * | |
| Total Fat 31g | 39% |
| Saturated Fat 12g | 61% |
| Cholesterol 100mg | 33% |
| Sodium 985mg | 43% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 2g | 6% |
| Total Sugars 8g | |
| Protein 29g | 58% |
| Vitamin C 40mg | 44% |
| Calcium 59mg | 5% |
| Iron 2mg | 12% |
| Potassium 537mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5