Stuffed Pork Chops

1. 1

   Cut pork chops long ways through middle so as to make them 1/4-inch thick.

2. 2

   Keep each chop slightly together by not cutting completely apart, but go very close to edge.

3. 3

   (Most butterfly chops are sliced down middle so this will be a 2 part experience for each chop.)

4. 4

   Mix stuffing according to instructions for convection oven cooking except add 1/2 of juice from peaches in place of an equal amount of water.

5. 5

   Place 1/2 of stuffing on bottom of lightly greased baking dish.

No additional tips available.