Jamaican Jerk Pork Chops

• 3 tablespoons butter, divided
• 1/4 cup peach preserves
• 4 boneless thin-cut pork loin chops (2 to 3 ounces each)
• 3 teaspoons Caribbean jerk seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 medium sweet orange pepper
• 1/2 medium sweet yellow pepper
• 1/2 medium sweet red pepper
• Hot cooked rice, optional

1. Soften 1 tablespoon butter; mix with peach preserves.
2. Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan.
3. Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

butter, peach preserves, pork loin chops, caribbean jerk seasoning, salt, pepper, sweet orange pepper, sweet yellow pepper, sweet red pepper, rice

Taken from www.tasteofhome.com/recipes/jamaican-jerk-pork-chops/ (may not work)