Spicy Pork Chops with Peaches


1 can (16 ounces) peaches, quartered, reserve syrup
2 teaspoons cider vinegar
1 teaspoon minced jalapeno pepper
6 pork chops, 3/4-inch thick
1/2 cup seasoned bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
4 tablespoons vegetable oil
1 teaspoon cornstarch

Combine 1/2 cup reserved peach syrup, vinegar, and jalapeno pepper. Place pork chops and syrup mixture in shallow container and refrigerate; marinade for at least 2 hours, turning occasionally.

Remove pork chops, reserve marinade.

Combine bread crumbs, salt, pepper, and garlic powder; dredge pork chops in mixture.

Spicy Pork Chops with Peaches

Heat oil in large skillet; brown pork chops 8 to 10 minutes on each side or until cooked through.

In small saucepan, combine reserved marinade and cornstarch. Bring to a boil; reduce heat and simmer 2-3 minutes; stir in peaches; heat through. Serve sauce over pork chops.

Serves 6.