Found in Southern Living Aug 2026 here
1/3 cup apple jelly
1/3 cup pineapple preserves
2 tsp. prepared horseradish
1/2 tsp. dry mustard
2 Tbsp. canola oil
4 (6-oz.) boneless center-cut pork chops (1 inch thick)
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. ground fennel
2 firm-ripe fresh peaches, quartered
1 red onion, cut into 8 wedges
Finely chopped fresh chives
Stir together apple jelly, pineapple preserves, horseradish, and mustard in a bowl until combined. Set aside.
Heat oil in a large cast-iron skillet over medium-high until shimmering. Sprinkle pork chops with salt, pepper, and fennel. Add to skillet; cook, turning occasionally, until golden brown and an instant-read thermometer inserted into center of chops registers 135°F, 8 to 12 minutes. Transfer to a plate (do not wipe skillet clean).
Add peaches and onion to skillet, and reduce heat to medium. Cook, turning occasionally, until browned and slightly softened, about 5 minutes. Stir in 1/4 cup reserved jelly mixture and 2 tablespoons water until peaches and onion are coated in sauce. Nestle pork chops into skillet; cook until warmed through, about 2 minutes. Remove from heat, and garnish with chives. Serve with remaining jelly mixture.
1/3 cup pineapple preserves
2 tsp. prepared horseradish
1/2 tsp. dry mustard
2 Tbsp. canola oil
4 (6-oz.) boneless center-cut pork chops (1 inch thick)
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. ground fennel
2 firm-ripe fresh peaches, quartered
1 red onion, cut into 8 wedges
Finely chopped fresh chives
Stir together apple jelly, pineapple preserves, horseradish, and mustard in a bowl until combined. Set aside.
Heat oil in a large cast-iron skillet over medium-high until shimmering. Sprinkle pork chops with salt, pepper, and fennel. Add to skillet; cook, turning occasionally, until golden brown and an instant-read thermometer inserted into center of chops registers 135°F, 8 to 12 minutes. Transfer to a plate (do not wipe skillet clean).
Add peaches and onion to skillet, and reduce heat to medium. Cook, turning occasionally, until browned and slightly softened, about 5 minutes. Stir in 1/4 cup reserved jelly mixture and 2 tablespoons water until peaches and onion are coated in sauce. Nestle pork chops into skillet; cook until warmed through, about 2 minutes. Remove from heat, and garnish with chives. Serve with remaining jelly mixture.
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