Rosy Pork Chops
|Canned sliced peaches||1 Pound (1 Can)|
|Water||1 Cup (16 tbs)|
|Roselle wine||1⁄2 Cup (8 tbs)|
|Stuffing mix||8 Ounce (1 Package)|
|Brown gravy mix||3⁄4 Ounce (1 Envelope)|
|Pork chops||6 (Or Steaks)|
|Brown sugar||2 Teaspoon|
Drain liquid from peaches, save 1/2 cup.
Combine the 1/2 cup liquid with water, 1/4 cup wine and butter in sauce pan.
Heat to melt with butter.
Combine stuffing mix, gravy mix, drained peaches and heated liquid.
Spoon into shallow baking dish.
Arrange chops on top of stuffing mixture.
Combine remaining 1/4 cup wine with brown sugar, spoon over chops.
Bake at 400 F for 1 hour or until tender.