Peach-Stuffed Pork Chops

Chef John's peach-stuffed pork chops recipe is delicious whether you use his spicy, smoky, sweet peach filling. His technique yields tender results.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 474 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 pinch cayenne pepper
• 8 saltine crackers, crushed
• 2 teaspoons fresh thyme leaves
• 2 tablespoons chicken broth, or as needed
• 2 slices bacon, sliced into 1/4-inch pieces
• 2 tablespoons diced poblano pepper
• 1 large yellow peach - peeled, pitted, and diced
• 2 double-cut boneless pork chops
• 2 tablespoons cold salted butter
• 0.25 teaspoon freshly ground black pepper
• 0.25 cup chicken broth
• 0.25 teaspoon kosher salt
• 0.5 cup diced onion

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.

Step 2

Cook bacon in a nonstick skillet over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper; cook until onion turns translucent, 5 to 6 minutes. Add peach; cook until tender and starting to render some juice. Transfer to a bowl.

Step 3

Heat olive oil in an oven-safe skillet over high heat. Add chops; sear until browned on one side, about 3 minutes. Carefully flip chops and transfer skillet to the oven.

Step 4

Bake in the preheated oven until an instant-read thermometer inserted into centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.

Step 5

Stir saltines, thyme, black pepper, ¼ teaspoon salt, and cayenne pepper into peach mixture; add 2 tablespoons chicken broth to moisten as needed. Refrigerate until ready to use.

Step 6

Lay pork chops flat onto your work surface. Cut a pocket in center of each pork chop, starting with a small incision on fat side of chops, exactly halfway down, using the tip of a knife to cut as close to the edges as possible without poking through. Try to make pocket incisions at least 2 inches wide.

Step 7

Fill pockets with peach stuffing, packing and pressing in firmly; season both sides chops with salt.

Step 8

Transfer chops to a plate; cover loosely with aluminum foil.

Step 9

Return the skillet to the stovetop; place a towel over the hot handle. Add ¼ cup chicken broth and balsamic vinegar; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Off heat, stir in butter. Taste; adjust seasoning if desired. Serve sauce over pork chops.