Pork & Peach Bake

1 6-ounce package stuffing mix
1/2 cup Smucker's Peach Preserves
4 porkchops (1/2 inch thick)
2 tablespoons CRISCO® vegetable oil
1 8-ounce can sliced peaches, drained

Make stuffing mix according to directions, decreasing water by 1/4 cup; stir in 1/4 cup jam. Spoon stuffing into ungreased one-quart casserole.

Heat oven to 350° F. Cook porkchops in oil in medium skillet over medium heat until browned on both sides. Arrange porkchops and peaches over stuffing. Spoon 1/4 cup jam over chops. Bake, covered, until porkchops are tender, 45 minutes to one hour.

Makes four servings.