Ingredients:

• Bone-in pork chops (about one inch thick)
• Salt and pepper to taste
• Olive oil
• Chef Paul’s Peach Preserves
• Dijon mustard
• Apple cider vinegar
• Fresh thyme leaves (or dried)
• Optional garnish: fresh thyme sprigs or peach slices

Instructions:

1. Season pork chops with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear until golden brown. Remove chops and set aside.
3. In the same skillet, whisk together Chef Paul’s Peach Preserves, Dijon mustard, apple cider vinegar, and thyme. Cook until slightly thickened.
4. Return pork chops to the skillet and spoon glaze over them. Reduce heat to medium-low and cook until pork is cooked through and glaze is sticky.
5. Garnish with fresh thyme or peach slices. Serve hot.