Peachy Pork Chops

We are back from Graves Mountain and had a terrific time. The weather on Friday was beautiful and still warm enough that you didn't even need a sweater. Luckily we decided to take the nightime hayride that night instead of Saturday because by Saturday it was cooling down. The hayride at night was really nice. They take you out into a large field where there is a huge bonfire. You get to toast marshmallows and make smores. Who can resist that? We also saw 2 shooting stars in the sky. The night sky is so clear in the mountains and there are tons of stars we normally can't even see. On Saturday we went to the apple festival the lodge has every year and visited all the craft booths and listened to bluegrass bands (my husband's favorite). We snacked on fresh apple donuts when we weren't eating large homestyle meals at the lodge. I think I put on 5 pounds and I'm not happy about that! Why is it that it's so easy to gain weight but not easy to lose it? Of course the recipes I cook don't help either....Oh and I brought back a ton of apples! I'll be baking with them the next few days (weeks) to you will be seeing plenty of apple recipes!

This is similar to a recipe I saw on Allrecipes that was made with apples instead of peaches. When I made this I did not have any apples so I used peaches since that is what I had on hand and changed it so much that it really is not even the same recipe anymore so I am not going to bother to even link to the original. This is nice for a change and the flavors really blended well. I'd make this again and was surprised how well it turned out. It's very simple too. I served this with rice and poured some of the sauce over the rice and the flavor was very good.

5 pork chops (cutlets would work well too) about 1/2 to 3/4 in thick
1 tablespoon vegetable oil
2 tablespoons brown sugar (divided)
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
salt and pepper to taste
1 stick butter
1 can peach pie filling (Comstock is very good for this)

Preheat over to 325 degrees F.

Brush pork chops with oil and cook over medium high heat in a large skillet for 5 to 6 minutes until nicely browned. Transfer to baking pan.

In the same skillet melt one stick of butter. Add peaches, 1 tablespoon brown sugar, cinnamon, nutmeg. Mix together well and when warmed, pour over pork chops in baking pan. Cover and bake for 20 minutes. Sprinkle 1 tablespoon brown sugar over pork chops and bake additional 15 minutes uncovered.