These pork chops are cooked in a peachy sauce that is sort of a cross between a barbeque sauce and a teriyaki sauce. The use of peaches really goes well with the flavors in the barbeque sauce. I like to use fresh peaches in this because they cook down and right into the sauce better, but you could use canned or frozen peaches in a pinch. Here is what you will need for these:
6-7 thick center cut pork chops (at least 1/2 inch thick and boneless or bone-in work for this)
3 Tbs. oil
3 Tbs. butter
1 Tbs. garlic, minced
3-4 fresh peaches, pitted, peeled and diced
1 cup peach jam or preserves
2 Tbs. soy sauce
2 Tbs. Worcestershire sauce
1 cup of your favorite barbeque sauce
1/4 cup brown sugar
1 Tbs. apple cider vinegar
pinch of cayenne pepper (optional)
1 cup water
Heat the oil in a skillet on medium heat. Sprinkle the chops with the seasoned salt, pepper and garlic powder. Brown well on both sides. If you have an ovenproof skillet with a lid, it works well for this because they will be moved to the oven to bake. Remove the pork chops to a plate after browning. Melt the butter in the skillet and then add the minced garlic and diced peaches. Saute until soft. Stir in the all of the other ingredients and bring up just to a bubble.
Add the pork chops back into the pan and spoon the peaches and sauce up over the top of the chops. Place the lid on the pan or place the chops in a baking dish you have sprayed with nonstick spray, cover with foil and place in a 350 degree oven.
Remove from oven after 45 minutes and check to see if they need a bit more water. They might not need any, just depends on how tightly you have them sealed with the lid. Baste the sauce back over each pork chop, cover and return to the oven for 10-15 minutes or until tender. The thicker your chops, the longer you will need to bake them. If they aren't as thick as these, you might not need any more baking time.
Theses pork chops are so tender and full of flavor!