Comida Kraft
Recipe Box

Peach-Glazed Pork Chops

Prep Time
15
min.
Total Time
55
min.
Servings

6 servings

This terrific baked pork chop dish will put you in mind of summer no matter when you make it—thanks to the peach slices and peach preserves.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Drain peaches, reserving juice. Add enough hot water to reserved juice to measure 1-1/2 cups; pour into large bowl. Add butter; stir until melted. Stir in stuffing mix and peaches. Let stand 5 min.
  • Spoon into 13x9-inch pan; top with chops. Mix preserves and mustard; spoon over chops.
  • Bake 40 min. or until chops are done (160ºF).

Substitute

Prepare using STOVE TOP Stuffing Mix for Chicken.

Substitute

Prepare using apricot preserves.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 370
Total fat 14g
Saturated fat 7g
Cholesterol 70mg
Sodium 550mg
Carbohydrate 39g
Dietary fiber 2g
Sugars 15g
Protein 20g
% Daily Value
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was so good, I had to visit my middle school self for an adequate definition. This was so good, I had to visit my middle school self for an adequate definition. THIS WAS THE BOMB. Instead of six 1/2-inch thick chops, I spent my hard-earned dollars on a three pack of 1.5-inch thick chops. The same cooking time worked-- they were a hair underdone, which is perfect in my opinion. They were so moist, so tender, I ended up using a butter knife. I chopped the peach slices up into managable chunks for the sheer purpose of not looking like a glutton. In case you are wondering, the peach-mustard duo is indeed one of the holiest I've experienced. And I used the alternative Chicken Stove Top, which turned out to be great with everything. Just make it.
Date published: 2009-01-02
Rated 3 out of 5 by from Made this last night and had one problem, the pork came out a little under done for my family's... Made this last night and had one problem, the pork came out a little under done for my family's taste. WHEN I make this again, I will purchase some peach nectar to use in place of the hot water, I will chop the peaches, and I will brown the chops for about 3 minutes on each side before popping them onto the stuffing. I believe with those changes I will have a hit on my hands.
Date published: 2014-04-29
Rated 5 out of 5 by from I had a similar recipe from years ago but the chops were stuffed. I had a similar recipe from years ago but the chops were stuffed. They are good both ways but I think stuffing them makes the chops moister. Also the recipe does not mention to chop the peaches but my original recipe did. The stuffing comes out moist and such a nice blend of flavors. Be sure to drizzle any pan drippings over the top of the finished chops. Delicious!
Date published: 2013-01-09
Rated 5 out of 5 by from I love this recipe and have done many variations of it with different add-ins! I love this recipe and have done many variations of it with different add-ins! Sometimes steamed root vegetables along with broccoli and/or mushrooms layered on the bottom makes this a healthier, and I think tastier meal!Kids and husband love it too, which is not always easy to find in a recipe!
Date published: 2013-12-18
Rated 5 out of 5 by from I have made this recipe several times and have shared it with friends. I have made this recipe several times and have shared it with friends. It is a superb recipe and very simple to make. I have also substituted chicken in place of pork and it is just as good. Note: sometimes the liquid is too much so I add more stuffing to soak up the liquid.
Date published: 2002-08-15
Rated 4 out of 5 by from It was an easy recipe to make and everyone enjoyed it. It was an easy recipe to make and everyone enjoyed it. I used garlic pepper and regular mustard instead of Dijon and it turned out great. I will make this again and share the recipe with family and friends. The only thing I would change would be to add less water.
Date published: 2006-01-10
Rated 5 out of 5 by from My family loved this! My family loved this! The pork chops were very tender and juicy. I used boneless chops and peach perserves. It was a little watery so I'll cut that down next time. We really liked the mustard and peach combination and the peaches in the dressing.
Date published: 2006-06-05
Rated 5 out of 5 by from I love this recipe. I love this recipe. I have been making it for many years. Got the recipe from a Sunday flyer. I have used other kinds of preserves with success when I was out of the apricot. Delishhhh.
Date published: 2006-04-23
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