1½ lb boneless pork chops

½ tsp salt

½ tsp pepper

2 T. olive oil

¾ cup peach preserves

2 T. apple cider vinegar

½ tsp dried thyme (or use dried crushed rosemary)

 

Sprinkle pork with salt and pepper. Cook pork, in batches if necessary, in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned. Reduce heat to medium; add preserves, vinegar, and thyme. Cook 3 to 4 minutes or until glaze is thickened and pork is done.