Panko Pork Chops With Jalapeno Peach Jam

In a pot over medium heat, add all of the jam ingredients. Stirring occasionally, allow the mixture to simmer (not boil) until thick, and the peaches have broken down, about 45 minutes. Then smash peaches with a potato masher until a jam-like consistency is reached. Remove pan from heat and set aside.

In a bowl, combine the milk and egg, beat well. Sprinkle the pork chops on all sides with salt (about 1/2 teaspoon total) and add them into the milk mixture. Place the bowl in the fridge and allow the chops to marinate for one hour.

In a bowl mix the bread crumbs, remaining 1 teaspoon of salt, pepper, and a pinch of cayenne. Remove the chops from the milk mixture, allowing excess milk to drain off. One at a time add the chops into the bread crumbs and toss to coat.

In a skillet with a lid, heat the oil over medium heat (not too hot or the bread crumbs will burn). Add the panko coated chops to the pan and replace the lid. Cook until the underside of each chop is golden brown, about 4 minutes. Carefully turn the chops and replace the lid. Allow chops to cook until cooked through but still moist in the center, about 4 additional minutes.

Serve the pork chops topped with the jam.