Source: National Pork Board

Pan-fried pork chops in a spicy, fruity sauce.

Servings

4 boneless pork chops , 3/8-inch thick
1 tsp black pepper , coarsely ground
16 oz Peaches, slices, with peach juice, canned
1 tsp Worcestershire sauce
2 tbsp Preserves, peach (or apple jelly)
2 tbsp dijon mustard
0.5 tsp vegetable oil

1 In a small bowl, stir together undrained peaches, Worcestershire sauce, preserves, and mustard and set aside.
2 Heat nonstick skillet over medium-high heat.
3 Brush chops lightly with vegetable oil and season on both sides with pepper.
4 Brown one side of chops, about 2-3 minutes. Turn chops over.
5 Add peach mixture to skillet, reduce heat to low, cover and cook for 4 minutes.
6 Serve chops with peaches and sauce, garnished with fresh raspberries if desired.

Use canned or fresh peaches for this dish.