Peach glazed pork chops

• 1 cup peach slices
• 1/2 cup peach preserves 
• 1 Tbs olive oil
• 1 tsp Worcestershire sauce
• 1 tsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp CWG Pink Himalayan sea salt
• 1/2 tsp minced garlic
• 1/2 tsp CWG onion black pepper blend

PORKCHOPS

• 1 Tbsp CWG Creole blend 
• 2 thick cut porkchops 
• Olive oil

Preheat oven to 450 degrees. Rinse and pat dry porkchops. Season chops liberally with Creole blend (use more if necessary). Be sure to season sides also. Drizzle olive oil in pan and heat. Once pan starts to lightly smoke, add chops and sear each side until caramelized. Add pan with porkchops to oven. Check often and remove once internal temperature is 140 degrees. Add peaches to a saucepan with another drizzle of oil. Caramelize peaches and add remaining ingredients.  Add chops back to pan and cook until internal temperature of pork chops reach 145 degrees.  Serve.