Peach-stuffed Pork Chops

Peach-stuffed Pork Chops

August 24, 2019

Servings: 4

Prep: 10 min

Cook: 30 min

Total: 40 min

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The ultimate sweet and savory pork dish, stuffed with luscious late summer peaches!

By: A Wholesome New World

Ingredients

• 4 bone-in pork loin chops (as thick as you can get 'em!)
• Kosher salt and ground black pepper for seasoning
• 1 peach, pitted and cut into thin slices
• 4 oz gouda cheese sliced thinly (or other melty cheese)
• A handful of fresh basil leaves
• 1/4 cup breadcrumbs
• 3-4 garlic gloves minced in a garlic press

Directions

• Step 1 Preheat your oven to 425° F. Cut a deep pocket through the center of each pork chop by slicing from the fat side almost to the bone. The deeper you cut, the more you can stuff in there so don’t hold back!
• Step 2 Season the pork chops generously all over with salt and pepper, especially inside the pocket.
• Step 3 Stuff the pockets of each pork chop with peach slices, cheese and basil leaves.
• Step 4 Place the chops on a lightly greased baking sheet. Coat the pork chops evenly with the minced garlic and breadcrumbs to give them a nice crust.
• Step 5 Bake in the oven for 30 minutes or until internal temperature of the pork reaches 145° F.

After last weekend’s scallop recipe, “peach week” continues with a totally different but equally delicious dish – these bone-in pork chops stuffed with peaches, basil and a thick, melty gouda cheese. Pork chops have become a staple in our recipe rotation these days. They are such a versatile protein and if you cook them right, they can be so juicy and flavorful – nothing like the tough & dry pork “saucers” I grew up with as a kid. (Sorry Mom!) Needless to say, these are not those pork chops!

Now that peaches are in season, almost every recipe I am dreaming up has to make the most of this sweet and luscious fruit. Pairing it with pork chops (Marc’s idea!) makes for a sweet and savory entree that will appeal to the whole family. I think he originally envisioned me making a peach marinade or compote (equally good ideas), but I decided to stuff them instead. Stuffing the pork with the peaches and cheese keeps it super moist in the oven and the flavors compliment each other so well. The finishing touch – the garlicky bread crumb topping adds a nice rustic touch.

Stuffed with all this goodness makes the chop a meal in own right, but I paired mine with a side of simple lemon pepper roasted baby cauliflower and kohlrabi chips (shaved thin on a mandolin and 10 min in the air fryer!) Check it out, comment below and let me know what else you’re doing with your peaches this month!