Stuffed Pork Chops - cooking recipe

Ingredients

1/2-inch thick butterfly pork chops (4 for this serving)
1 box barbecue Shake 'n Bake for pork
2 Tbsp. cinnamon
1 (No. 303) can peaches
1 box Stove-Top cornbread stuffing

Preparation

Cut pork chops long ways through middle so as to make them 1/4-inch thick.
Keep each chop slightly together by not cutting completely apart, but go very close to edge.
(Most butterfly chops are sliced down middle so this will be a 2 part experience for each chop.)
Mix stuffing according to instructions for convection oven cooking except add 1/2 of juice from peaches in place of an equal amount of water.
Place 1/2 of stuffing on bottom of lightly greased baking dish.