Peach-stuffed pork chops recipe

Ingredients

• 4 (1-½-inch-thick) rib pork chops, Frenched (meat scraped from the lower bone)
• Chef Belinda Everyday Spice Blend, or all-purpose seasoning, to taste
• 4 tablespoons extra virgin olive oil, divided
• 1 cup diced sweet onions
• 1-½ cup diced peaches
• 1/3 cup all-purpose flour
• 1 cup white wine, plus more as needed
• ¼ cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 2 cups peeled and sliced peaches

1. Preheat oven to 350 degrees F. Cut a pocket into each pork chop, with a 1-½-inch opening for stuffing. Your butcher can do this for you.
2. Season chops inside and out with spice blend. Warm a large ovenproof skillet over medium-high heat and add 2 tablespoons of the oil. Sauté the onions until soft and translucent. Remove and cool slightly. Mix the onions with the diced peaches and stuff into chops. Secure the openings with toothpicks, if necessary, to prevent stuffing from coming out.
3. Dust the chops with the flour. Return the skillet to medium-high heat and add the remaining oil. Place the stuffed chops in skillet and brown on both sides. Add the wine, cover, and put into the preheated oven. Bake for 1 hour and 15 minutes, basting at least once. (If chops are thinner, cooking time will be less.) Transfer chops to a platter and keep warm while finishing the sauce. Remove toothpicks if used.
4. Return skillet to stovetop and bring juices to a simmer over medium heat. Using a wooden spoon, scrape any bits from the bottom of the skillet and simmer until juices are about ½ cup. If necessary, add more wine. Stir in brown sugar, cinnamon, and peach slices; simmer just until peaches are soft but not mushy. Spoon over the chops and serve.