Stuffed Pork Cutlets

One of our favorites. (stuff in parens for half a recipe - 2 cutlets)

1 can (8 1/2 oz.) Sliced peaches (half a can)

1/3 cup hot water (1/6th cup)
2 tbsp margarine (1 tbsp)
2 cups Stove top Chicken Flavor Stuffing mix in the Canister (1 cup)

 4 pork cutlets - at least one inch thick, with pockets cut for stuffing (2 cutlets)
1/2 cup peach preserves (1/4 cup)
2 Tbsp. Dijon mustard (1 Tbsp)

Heat oven to 350
Drain and dice peaches, preserving syrup.
Mix water and margarine in bowl, stir in suffing mix, peaches and syrup.
Fill pork chop pockets with stuffing, Arrange in a baking pan.
Mix preserves and mustard, brush over chops.
Bake 60 minutes or until cooked through. Bake any remaining stuffing in casserole 30 minutes.

I usually make two cutlets with a full 2 cups of stuffing. After stuffing I put the rest in the pan with the cutlets and bake.
Make a full 1/2 cup of the peach/mustard thing and spread it over the stuffing as well as the chops.
60 minutes seem like quite a long cooking time. Shorter works too.