6 pork chops, cut for stuffing
1 sm. onion
3 tbsp. butter
1 (3 oz.) pkg. Philadelphia cream cheese
2 tsp. lemon juice
1 can (2 1/4 oz.) sliced ripe olives, chopped
1/8 tsp. salt
1/8 tsp. pepper
2 c. toasted cubed bread (1/4 inch)

Preheat oven to 375°F. Make pocket in chops for stuffing. Meanwhile, lightly brown onions in butter. Remove from heat.

Add cream cheese, olives, lemon juice, salt, pepper stirring to combine. Stir in bread crumbs. Stuff each chop. Place chops in a large roasting pan. Bake 30 minutes each side and season each side.

Reduce heat to 350°F. Baste with syrup from curried peaches, continuing baking 10 to 15 minutes more or until done. Baste occasionally until done.