Peach Glazed Pork Chops or Chicken Breasts

I believe we originally got this recipe from Nancy's sister Linda (update - Nancy tells me it was originally from the Stovetop Stuffing for Pork box). We've made it a lot over the years!  I'm making it to take when I visit my friend Pam tomorrow.  It contains some ketchup, which I am not supposed to have.  I can either substitute some of my No Tomato Sauce or ignor the little bit of pain that little bit of ketchup is likely to cause - sometimes it's just worth it!

It is now December 2015, and we decided to try this with chicken breasts.  2 chicken breasts (4 halves) instead of pork chops (and we cut the breast halves in half to make more servings), and the chicken stuffing mix instead of the pork stuffing mix.

INGREDIENTS

6 pork chops or 4-6 chicken breast halves

Salt & pepper

1 Tbsp extra virgin olive oil

1 can sliced peaches (we didn't have any sliced peaches, so I used diced)

1/4 cup firmly packed brown sugar

1/4 cup ketchup

2 Tbsp vinegar (I use apple cider vinegar)

1 1/2 cups very hot water

1/4 cup Earth Balance no soy buttery spread (or butter or margarine if not sensitive to dairy)

1 pkg stuffing mix for pork or for chicken

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.  Season chops with salt and pepper, the brown them in oil in a skillet.  When browned, place in 9" x 13 " baking/casserole pan.  Drain peaches, reserving liquid.  In a saucepan, mix and heat until thickens a little 1/3 cup peach juice, brown sugar, ketchup, and vinegar.  Brush glaze on both sides of chops.  Bake chops for 35 minutes.  While baking, drain fat from skillet and add hot water, buttery spread, and stuffing mix.  Stir to moisten.   After chops have baked for 35 minutes, Remove them from pan and drain off fat.  Put the prepared stuffing into the pan.  Brush glaze on both sides of chops and put them on top of the stuffing.  Put the peaches and remaining glaze in the baking pan on top of and around the chops.  Bake 20 minutes longer.

Nutritional information:  Makes 6 servings.  Per serving = 479.3 calories, 16.7 g fat, 59.9 mg cholesterol, 650.2 mg sodium, 48.9 g carbs, 1.5 g dietary fiber, 23.6 g protein