1 snack-size can (4 ounces) diced peaches, undrained
3 tablespoons hot water
1 tablespoon butter, melted
2 bone-in center loin pork chops (10 ounces each and 1 inch thick)
1/4 cup peach preserves
1 tablespoon Dijon mustard
In a small bowl, combine the stuffing mix, peaches, water and butter. Cut a pocket in each pork chop by slicing almost to the bone. Stuff with the peach mixture and secure with wooden toothpicks. Place in an 11x7-in. baking dish coated with cooking spray.
Combine preserves and mustard; spread over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes or until meat juices run clear.