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Spicy Peach-Glazed Pork Chops
March 03, 2010

Excellent!! I've made this 3-4 times now and it always turns out great. I've used boneless and bone-in chops and both peach and apricot preserves, both with equally good results. One word of caution. After searing your chops, take your pan off the heat for a couple of minutes to let it cool down a bit. Once when my pan was too hot, I poured the wine in and the oil remaining in the pan, spit and splattered all over the place. Lesson learned!

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