Ingredients
- 2 boneless pork chops (3/4-inch thick)
- 1 teaspoon pepper (blend seasoning,, garlic pepper, lemon pepper, or a pepper blend)
- 1 teaspoon olive oil
- 1/4 cup red onion (chopped)
- 1/2 jalapeno chile (seeded and minced*, or to taste)
- 1/4 cup chicken broth
- 1/4 cup peach jam
- 1 tablespoon balsamic vinegar
- fresh cilantro (chopped, as garnish)
Directions
- Rub chops on both sides with seasoned pepper. Heat olive oil in nonstick skillet over medium-high heat and cook chops to brown on one side; turn chops and add onion and chile to pan. Continue to cook, stirring occasionally, until onion is tender, about a minute. Add broth, jam and vinegar to pan; cover, lower heat and simmer 8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with pan sauce, garnished with chopped cilantro.
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