Source: National Pork Board

Pork chops with peaches, preserves, and barbeque sauce.

Servings

6 boneless pork chops (3/4-inch thick)
2 tsp vegetable oil
16 oz Peaches, canned, with water, slices , drained
0.5 cup Preserves, apricot, light, sugar free (or raspberry preserves)
0.5 cup Sauce, barbecue, low sodium
1 tbsp grated orange peel
0.5 tsp salt
0.5 tsp ground allspice
0.25 tsp black pepper

1 Brown chops in oil about 2 to 3 minutes on each side, remove from pan and reserve.
2 Add all remaining ingredients to skillet, stir to blend, bring a boil. Return chops to skillet, cover and reduce heat to a simmer. Cook for 5-6 minutes, until chops are tender.