Peach Stuffed Pork Chops

Peaches and pork, a match made in heaven! Sweet and savory combine in these juicy pork chops, stuffed with a luscious peach mixture and infused with the tang of balsamic vinegar and Dijon mustard. A summer-inspired twist on a classic dish, perfect for a warm evening gathering with friends and family.

Ingredients

• 4 bone-in, thick-cut pork chops, about 1 inch thick
• 1 ripe peach, diced
• 1/4 cup brown sugar
• 1/4 cup chopped fresh rosemary
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

Preheat your oven to 400°F (200°C). Rinse the pork chops and pat them dry with paper towels.

In a small bowl, mix together the diced peach, brown sugar, chopped rosemary, salt, and pepper.

Lay the pork chops flat and make a horizontal incision in each chop to create a pocket. Stuff each pork chop with the peach mixture, dividing it evenly among the four chops.

In a large skillet, heat the olive oil over medium-high heat.

Sear the stuffed pork chops for 2-3 minutes on each side, or until browned. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

While the pork chops are baking, mix the balsamic vinegar and Dijon mustard in a small bowl.

After the pork chops have baked for 10 minutes, brush the vinegar-mustard mixture evenly over the top of each chop. Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.

Notes

Make sure to use ripe peaches for the best flavor.

If the peaches are too ripe, they might be too soft for the recipe, so try to find ones that are slightly firm to the touch.

Use thick-cut pork chops to ensure the peach filling doesn’t ooze out during cooking.

Don’t overfill the pork chops with the peach mixture, as they’ll expand during cooking.

Leave a small border around the edges.

If using a meat thermometer, insert it into the thickest part of the pork chop, avoiding the bone or the peach filling.

Peaches add natural sweetness, so don’t be afraid to reduce the brown sugar amount if you prefer less sweet dishes.

Let the pork chops rest for the full 5 minutes before serving to ensure the juices redistribute evenly.

Nutrional Value

• Calories: 340
• Protein: 37g
• Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 90mg
• Sodium: 350mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 16g