Peaches & Cream Stuffed Pork Chop (with bourbon peach glaze)

You always see apples and pork together, but if you’ve never tried peaches and pork, you’re missing out. This recipe looks fancy, but it’s actually easy, different, and relatively fast. (Takes about an hour). Enjoy!

What you’ll need:

  • 4 boneless pork chops
  • 10-15 slices of bacon
  • 4 oz cream cheese (room temp)
  • 1 can peaches (reserve juice for sauce)
  • Salt
  • Pepper
  • Smoked Paprika
  • 1/2 cup low sodium soy sauce
  • 1/4 cup bourbon
  • 1 T red pepper flakes

Step by step:

Preheat oven to 400 degrees.

Lay out 3 to 4 slices of bacon. Cut a pocket in the pork chop (I butterflied mine, but stick with a pocket and more cheese will stay in during the cook). Season both sides with salt, pepper, and paprika.

Place a couple peaches and a spoonful of cream cheese in the pork chop.

Wrap the pork chop with the bacon and secure with a toothpick. Do the same with the remaining 3 pork chops. Bake in a 400 degree oven for 45 minutes.

While the pork chops are baking, make your sides and sauce.

Pour the peach sauce into a skillet warmed over medium high heat. Chop the remaining peaches and put them in the skillet. Cook until sauce is thickened and reduced by half. Add soy sauce, red pepper, and bourbon and cook until thickened. Pour over pork chop before serving.

You’re Welcome!

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