Prep 5 mins
Cook 15 mins
This is a quick, easy and delicious meal to throw together for your family. This has been my family's favorite since my kids were little. It changes up boring old chops and gives them a moist and tasty twist . I hope you enjoy this recipe as much as we do. Edited to say, (per a reviewers comment): "I've included an additional recipe for a really quick and easy stuffing to make with them, but that is totally 'OPTIONAL' and will not change the chops at all. It's all about the chops, right"?! Thank you for trying this recipe.
- 4 -6 center-cut pork chops (approx 1/2-inch - 3/4-inch thick)
- 1 (3 ounce) envelope Shake-n-Bake for pork
- sliced cling peaches in heavy syrup
- 1 (6 ounce) boxstove top pork stuffing mix
- 1 2⁄3 cups juice, & water combined (see directions below)
- 1⁄4 cup butter
- Pre heat oven to specified temp on the "Shake 'n Bake for Pork" box. (Mine says 425*F).
- Rinse chops under running water, pat dry, and set aside.
- Drain the juice from the can of peaches into a bowl, reserving the sliced peaches in the can.
- Put one envelope of "Shake 'n Bake for Pork" into the designated baggie.
- Place a piece of aluminum foil on a cookie sheet with low edges (for easy clean-up).
- Dredge chops thru the reserved peach juice in the bowl, letting the excess drip off.
- Place 2 chops at a time into the "Shake 'n Bake for Pork" coating, and vigorously shake them to cover completely. Place them on the sheet pan. Continue to do so with the 2 or 4 remaining chops (spacing accordingly).
- Bake according to package (my box says 15 minutes, depending on thickness, at 425*F). After they are almost cooked thru (around 10- 12 minutes, depending on thickness), add 2 -3 slices of peaches to the top of each chop and let bake an additional 5 minutes (or until chops are cooked thru. Do not over-cook).
- Here is the OPTIONAL "peachy stuffing". If not making, just skip to Step #12.
- Note: I sometimes dice up a peach slice to add to the stuffing, but that's entirely up to you. So, let's get out your box of "Stove Top Stuffing for Pork".
- Put the reserved peach juice (that we dredged the chops thru), into a measuring cup. Fill the remainder of the measuring cup with enough water to equal 1 & 2/3 cup liquid (or whatever your box specifies for liquid) and add the butter. Bring to a boil on stove-top over medium heat in a sauce pan and then reduce to a simmer for just a few minutes. Remove from heat, add the stuffing cubes (and diced peach slice, if using) and cover for 5 minutes and fluff with fork. (At this point, stuffing may be mounded onto the tray with the chops to get a little crispy during the last 5 minutes of baking), or just follow directions on box and leave it alone). It may need a splash more water before serving, but be patient. Then you can fluff it with a fork just before dinner.
- Remove chops from oven and let rest for 5 minutes (loosely tented with foil) before eating, so juices will redistribute. I love to serve fresh or frozen green peas with this dish (cooked, of course). They seem to work well together. Serve any remaining peach slices from the can with the meal.
I loved the simplicity of this delicious recipe, and the fact that nothing was wasted, not even the peach juice! The idea of making the stuffing with it is great. I usually have pork with applesauce so this was a nice change. Oh, BTW, I used pork tenderloin slices 1/2" thick and the cook time was spot on! Thanks for sharing! Made for New Kids on the Block, 2013
Awesome! *I* love shake'n'bake! the almost ex claims to hate it but I caught him trying to snag seconds. twit. Anyway, these came out perfect! The only sad part was I needed both packets of seasoning. i had 5 large bone in chops. They cooked to PERFECTION. I started them at 20 minutes, added the peaches for 10 then let them rest for 5. I only put the heat at 400F. Did not make the stuffing, though. Made for Culinary Quest 2014/CCQ.
Delish! This was really simple to make. I enjoyed using the peach juice for part of the dredging and as an addition to the stuffing. Thanks for sharing this nice keeper, Rosie. Made for PRMR Tag.