6 boneless pork loin chops (about 2.5 lbs.)

2 tsp. salt

1 tsp. black pepper

2 eggs

2 cups panko breadcrumbs

¼ cup- ½ cup olive oil

4 Tbs. butter

1 large onion, chopped

1 jalapeno, chopped fine including seeds (less seeds

1 green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

¼ cup bourbon whiskey (optional)

2, 21 oz. cans Lucky Leaf peach pie filling

½ cup heavy cream

1 cup water

3 cups white rice, cooked

2 Tbs. fresh parsley, chopped

Preheat oven to 350 degrees.

Season pork chops liberally on both sides with 1 tsp. of the salt and black pepper. Create a dredging station by the stove. Beat the eggs in a shallow dish and place panko breadcrumbs in another dish.

Heat ¼ cup of the olive oil in a large skillet with sides over medium high heat. Dip each pork chop into the egg wash, let excess run off, and dredge in panko pressing the crumbs into each side of the chop. Add breaded chops to hot oil and cook until crispy brown on each side; about 5 minutes per side. You may need to add a little more oil when you flip the chops. Chops will not be cooked through. Place in a 9” x 13” baking dish and place in the oven until just cooked through for about 15-20 minutes.

In the same pan, add butter, onion, jalapeno, green pepper, and pepper. Sauté until all veggies are tender and started to lightly brown, about 10 minutes. Add bourbon, peach filling, and heavy cream. Let cook, stirring frequently for another 5-10 minutes. Stir in remaining teaspoon of salt and the water and turn heat to low until ready to serve.

Prepare rice according to package directions.

Serve ½ cup of rice topped with a pork chop and ladle the peach pepper sauce over the top. Sprinkle with chopped parsley to garnish.

Serves 6