1 1/2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/3 cup butter or margarine
6 cups dry bread crumbs
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1/8 teaspoon pepper
1 (8 ounce) can peaches, drained and diced
2 eggs
1 cup water
2 tablespoons minced fresh parsley
6 (1 1/4-inch thick) boneless pork chops
3 tablespoons olive oil or vegetable oil
Garlic salt and pepper, to taste
1/4 cup peach preserves

In a skillet, saut?onion and celery in butter until tender; transfer to a large bowl. Add bread cubes, poultry seasoning, sage and pepper. fold in the peaches.

Combine eggs, water and parsley; add to bread mixture. Toss gently until well mixed. Cut a large pocket in the side of each pork chop; spoon stuffing loosely into pockets. Tie with kitchen string to secure stuffing if necessary. Brush chops with oil. Sprinkle with garlic salt and pepper.

In a large skillet, brown chops on both sides. Place remaining stuffing in a greased 13 x 9-inch baking dish. Top with chops. Spread preserves over chops. Cover and bake at 350 degrees F for 45 minutes.

Uncover and bake 15 minutes longer or until juices run clear. If string was used, remove before serving.

Yields 6 servings.