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Peach-Stuffed Pork Chops

We begin our pork chop journey by preparing a peach, poblano, and bacon filling on the stovetop which gets mixed up with fresh herbs and crushed saltine crackers. Our boneless chops are then given pockets by cutting through the fatty side into the centers using Chef John's seamless technique. Then it's stuff with filling, sear, and bake to juicy, tender perfection! Get Chef John's recipe for Peach-Stuffed Pork Chops.

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