Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          finely chopped onion
   1 1/2  cups          finely chopped celery
     1/3  cup           butter or margarine
   6      cups          dry bread cubes
     1/2  teaspoon      poultry seasoning
     1/2  teaspoon      rubbed sage
     1/8  teaspoon      pepper
   1      can           peaches -- drained and diced,
                        -- 8oz
   2                    eggs
   1      cup           water
   2      tablespoons   minced fresh parsley
   6                    boneless pork chops -- (1 1/4 inches thick)
   3      tablespoons   olive or vegetable oil
                        garlic salt and pepper to taste
     1/4  cup           peach preserves

Preparation:

In a skillet, saute 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 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 the remaining stuffing in a greased 13x9-inch baking dish. Top with chops. Spread preserves over chops. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer or until juices run clear. If string was used, remove before serving.