Ingredients

• 1/2 cup sliced syrup-packed peaches, drained, syrup reserved
• 3 tablespoons peach jam
• 2 tablespoons Dijon mustard
• 2 teaspoons curry powder
• 1 teaspoon honey
• 1 tablespoon vegetable oil
• 4 boneless pork chops
• 2 green onions, chopped
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.
2. Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.
3. Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.