Peppered Pork Chops with Peach-Vinegar Glaze

Peppered Pork Chops with Peach-Vinegar Glaze

2 boneless pork chops – 3/4-inch thick
1 teaspoon seasoned pepper (garlic pepper, lemon pepper or a pepper blend)
1 teaspoon olive oil
1/4 cup chopped red onion
1/2 jalape̱o chile (or to taste) Рseeded and minced
1/4 cup chicken broth
1/4 cup peach jam
1 tablespoon balsamic vinegar
Fresh cilantro – chopped, as garnish

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 8-10 minutes. Serve chops with pan sauce, garnished with chopped cilantro.