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Peach-Stuffed Pork Chops
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Chef John's pork chop stuffing technique ensures tender, flavorful results every time, with a choice of spicy, smoky, and sweet peach filling.
Ingredients:
  • 2 slices bacon, sliced into 1/4-inch pieces
  • 0.5 cup diced onion
  • 2 tablespoons diced poblano pepper
  • 1 large yellow peach - peeled, pitted, and diced
  • 2 teaspoons fresh thyme leaves
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 teaspoon kosher salt
  • 8 saltine crackers, crushed
  • 2 tablespoons chicken broth, or as needed
  • 2 double-cut boneless pork chops
  • 0.25 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons cold salted butter
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfectly heated cooking environment.
  • In a nonstick pan over medium heat, crisp up the bacon for about 5 minutes. Next, add the onion and poblano pepper and saute until the onion is translucent, about 5 to 6 minutes. Then, toss in the peach and cook until tender and juicy. Transfer the mixture to a bowl once done.
  • Mix in fragrant thyme leaves, bold black pepper, spicy cayenne, and crunchy saltine crackers into the peach mixture. Incorporate 2 tablespoons of chicken broth for extra moisture if necessary. Chill in the refrigerator until ready to use.
  • Make a 2-inch wide pocket in the center of each pork chop by slicing a small incision on the fat side, halfway down, ensuring to cut close to the edges without piercing through.
  • Stuff the pockets generously with the flavorful stuffing, ensuring each one is well-packed and firmly pressed. Season both sides of the chops with a sprinkling of salt.
  • Heat olive oil in a sizzling hot oven-safe pan. Sear chops until golden on one side, around 3 minutes. Flip chops and move pan to oven's center.
  • Bake in the preheated oven for about 15 minutes until the centers reach 145-150 degrees F (63-66 degrees C) when tested with an instant-read thermometer.
  • Transfer the chops from the pan to a plate and lightly cover with foil.
  • Place the pan back on the stovetop and cover the hot handle with a towel. Pour in 1/4 cup of chicken broth and balsamic vinegar. Bring to a boil, scraping the bottom of the pan with a spoon to deglaze. Turn off the heat and mix in the butter. Taste and adjust seasoning as needed. Serve the sauce over the pork chops.

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