1 tablespoon butter
1 tablespoon garlic, finely chopped
1 shallot finely diced
1 jalapeno pepper, seeded and diced
1-pound peaches, diced
¼ cup sugar
¼ cup white wine (such as Upshot White)
3 tablespoons cider vinegar
4 pork chops
2 tablespoons olive oil
Salt and pepper
Melt the butter in a sauce pan over medium heat, add garlic, shallot and jalapeno and cook for 3 minutes, add the peaches. Cook for another 3 minutes, add sugar and deglaze with wine and vinegar. Allow to cook until peaches are soft, season with salt and pepper.
Heat the grill or grill pan over medium heat.
Rub the pork chops with olive oil and season with salt and pepper both sides. Place on the grill and cook for 4 minutes; flip and cook on the other side for another 3 to
Serve pork chops with the peach chutney.