Dijon and Peach Glazed Pork Chops
When it comes to dinner time around our house, I have a few rules. I’m not willing to spend hours in the kitchen creating a meal that my kids likely won’t eat and I’m rarely willing to buy a long list of ingredients for one meal. I fully admit to being a lazy cook but I’m generally a much bigger fan of eating than cooking so I tend to look for tasty meals I can throw together in no time at all.
This really simple pork chop recipe has loads and loads of flavor and is perfect for a weeknight meal in the colder winter months. I usually have most of the ingredients other than the pork on hand so my shopping list stays nice and short. The real benefit to these, though, is my kids will eat them so it’s an old standby.
Ingredients
- 1 can of peaches
- 2 packages of stuffing (When stuffing goes on sale for Thanksgiving I buy enough to last me for the year.)
- 1/4 cup of butter
- 1/2 cup of peach jam – this is negotiable. I’ve used apricot jam before and it’s tasty. Last time I made it I used peach/mango/orange jam from Costco and that was a big hit.)
- 2 T dijon mustard
- 1 pound of thinly sliced pork chops
Preparation
Preheat your oven to 350 degrees.
Cooking the stuffing is similar to the directions on the box but with a bit of a twist. To start with, drain your peaches but save all the juice. Combine the juice with enough water to make 3 cups of water and pour into a pot to boil with the butter. I use a bit less butter than is called for on the box simply because I don’t notice a taste difference but if you prefer to use the standard amount of butter feel free.
Once the water comes to a boil, add the stuffing mixes. Stir until it combines then cover and let it sit for 5 minutes. Add the peaches to the stuffing and stir.
Spread the stuffing mix in the bottom of a 13×9 inch pan and lay the pork chops on top.
To make the glaze measure out the jam and dijon mustard and mix it together then simply spread a thin layer on each pork chop.
Bake for 60 minutes or until the pork is cooked thoroughly.
Serve this with a nice sized serving of veggies and you’ve got a meal that looks like a lot more work than it was. I won’t tell if you won’t.
