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Peppered Pork Chops with Peach-Vinegar Glaze

4 Boneless pork chops, 3/4" thick
2 ts Seasoned pepper
2 ts Olive oil
1/2 c Chopped red onion
1 Jalapeno chile, seeded and minced (or to taste)
1 c Chicken broth
1/2 c Peach jam
2 tb Balsamic vinegar
Fresh cilantro, chopped

Rub chops on both sides with seasoned pepper. Heat olive oil in nonstick skillet over medium-high heat and cook chops until brown on one side. Turn chops and add onions and chile to pan. Continue to cook, stirring occasionally, until onion is tender, about 1 minute. Add broth, jam, and vinegar to pan. Cover, lower heat, and simmer for 8 to 10 minutes. Serve chops with pan sauce, garnished with chopped cilantro.

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