Peppered Pork Chops with Peach-Vinegar Glaze

2 boneless pork chops, 3/4 inch thick
1 tsp. seasoned pepper (garlic pepper, lemon pepper, etc)
1 tsp. olive oil
1/4 cup chopped red onion
1/2 jalapeno, seeded and minced
1/2 cup chicken broth
1/4 cup peach jam
1 Tbsp. 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 to brown on one side; turn chops and add onion and jalapeno to pan. Continue to cook, stirring occasionally, until onion is tender, about 1 minute. Add broth, jam, and vinegar to pan; cover, reduce heat, and simmer 8-10 minutes. Serve chops with pan sauce. Garnish with chopped fresh cilantro.

From: Romney Family Table