Peach Pork Chops with Stuffing

Follow our step-by-step guide on how to make Peach Pork Chops with Stuffing.

1. Step 1

   Preheat your oven to 400°F (200°C).

2. Step 2

   In a nonstick pan over medium heat, cook the bacon until it's almost crisp, about 5 minutes. Add the diced onion and poblano pepper, sautéing until the onion becomes translucent, which should take about 5 to 6 minutes. Stir in the diced peach and cook until it softens and releases some juice. Remove from heat and transfer the mixture to a bowl.

3. Step 3

   Mix in the fresh thyme, black pepper, kosher salt, cayenne pepper, and crushed saltine crackers. If the mixture seems dry, add 2 tablespoons of chicken broth for moisture. Allow it to cool in the refrigerator until you're ready to use it.

4. Step 4

   Prepare the pork chops by cutting a pocket in the center of each one. Start with a small incision on the fat side, cutting halfway down and making the pocket at least 2 inches wide without cutting through the other side.

5. Step 5

   Stuff each pork chop pocket with the peach mixture, pressing it in firmly. Season both sides of the chops with salt.

6. Step 6

   In an oven-safe pan, heat olive oil over high heat. Sear the pork chops in the hot oil until browned on one side, about 3 minutes. Carefully flip the chops over and transfer the pan to the preheated oven.

7. Step 7

   Bake the pork chops until an instant-read thermometer inserted into the center reads 145°F to 150°F (63°C to 66°C), which should take about 15 minutes.

8. Step 8

   Once done, remove the chops from the pan and place them on a plate, covering loosely with foil to keep warm.

9. Step 9

   Return the pan to the stovetop, covering the hot handle with a towel. Add 1/4 cup of chicken broth and balsamic vinegar to the pan, bringing it to a boil while scraping the bottom to deglaze. Turn off the heat and stir in butter, adjusting seasoning if necessary. Serve the sauce over the pork chops.