Peach-Chili Pork Chops - cooking recipe

Ingredients

4 -6 pork chops, any cut, including blade cut or 4 -6 shoulder steaks, all cut 3/4 to 1-inch thick
1/2 small onion, thinly sliced (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth
16 ounces can cling peach halves, separating syrup from peaches
1/4 cup chili sauce (I prefer Heinz brand)
2 tablespoons lemon juice

Preparation

Pour a small amount of olive or vegetable oil into a 10 or 12-inch skillet. If using onions, cook them over low heat until tender and set aside. Brown pork chops on both sides in same pan. Sprinkle chops with salt and pepper. Put onions back in pan.
Add chicken broth, syrup from the can of peaches, 1/4 cup chili sauce and the lemon juice.
Reduce heat to low. Cover and simmer for one hour. Skim fat from pan liquid. Place chops on a plate and cover. Meanwhile, increase heat to high and boil down the sauce to desired thickness. Add peach halves to sauce; pour sauce over pork chops and serve.
(I don't add the peach halves to the sauce. I just serve them separately as fruit in a small dish for each person.).