Peachy Pork Chops or Chicken Breasts

3-4 thick pork loin chops
1 cup peaches, thinly sliced - about 2
1 large stalk celery, finely chopped
3 TBS brown sugar
3/4 tsp. cinnamon
pinch of ground cloves
1 small egg, beaten
1 cup crushed Oven Baked Champagne Crackers - cracked wheat or vegetable

Have your butcher cut pockets into pork chops, or chicken breasts - for boneless breasts, cut into cutlets

Peel and slice or chop peaches and place in a bowl. Add celery, sugar, spice, cracker crumbs and egg, toss to combine well and stuff into pork chops.

Roast or grill pork chops at 350 degrees until they reach an internal temperature of 150-155 degrees - about 30-40 minutes - do not overcook! Rest 10 minutes and serve.
- Chef Mick Rosacci, www.TonysMarket.com

Variations: 1) For a moist dressing with a crispy top, spoon dressing into an oiled casserole, dot with butter and roast uncovered in the top of a 400 degree oven. 2) Also great with bone in or boneless chicken breasts!