2 cup diced fresh peaches [1 cup]
4 Cornbread muffins - or 4 thick slices [2 muffins or 2 slice]
2/3 cup Ricotta Cheese [1/3 cup]
2/3 cup Sugar [1/3 cup]
2 egg, beaten [1 egg]
4 tsp minced onions [2 tsp]
1 tsp poultry seasoning [1/2 tsp]
1 tsp nutmeg [1/2 tsp]
8 pork loin chops 1" thick [4 chops]
Materials: 1 - 9x13 foil pan, tin foil to cover
ASSEMBLY [Half]
In a large bowl, mix peaches, muffins, ricotta cheese, sugar, egg, onion, poultry seasoning, and nutmeg. Slice pork chops in half to form a pocket. Stuff a spoonful into each pork chop (you will have extra stuffing). Press chops to close and place in 9x13 foil pan. Sprinkle remaining stuffing and jam over pork chops. Sprinkle with salt and pepper.
COOKING INSRUCTIONS
Defrost in refrigerator overnight. Place chops in baking dish and top each chop with a tsp of peach jam. You can put the extra stuffing underneath the chops or bake it in a separate dish. Bake at 350 degrees for 50 minutes.
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Next time, if you all like this recipe, i will do it in the pan instead of the ziploc bags. I was being cheap, but I'm afraid they may not hold up as well that way... we'll see...
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