Peachy Porkchops

1 small can (8-1/2 oz) sliced peaches
hot water
1/4 cup (1/2 stick ) butter
1 pkg (6 oz) Stoe Top Savory Herb                Stuffing Mix
6 (more or less) 1/2 inch pork chops
1/3 cup peach or apricot preserves
1 Tblsp Dijon mustard

Drain peaches, reserving syrup.  Add hot water to syrup to measure 1-1/2
cups.  Mix syrup mixture and butter in saucepan til butter is melted.
Stir in contens of stuffing packages and peaches.  Let stand 5 minutes.

Spoon stuffing in 13x9 inch baking pan (I used 9x9 pan).  Arrange chops
over stuffing mixture.  Mix preserves and mustard and spread over chops.

Bake at 375 degrees for 40 mintes or until chops are cooked through.