Brine pork chops in a shallow dish filled with salt and water. If there’s not enough liquid to cover the pork chops, add a solution of 1 cup of water and 1 tablespoon of salt until submerged. Place in refrigerator for 1 to 2 hours.
Remove chops from brine, rinse thoroughly, and pat dry. Sprinkle each side with salt and pepper.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Cook pork chops 3 to 7 minutes on each side (depending on thickness), or until they reach an inner temperature of 135 F.
Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Sauté shallot until soft. Pour in vinegar to deglaze pan. Whisk in pepper jelly, crushed red pepper, and thyme until smooth, 2 to 3 minutes. Toss in peaches and simmer on low a few more minutes.
Brush some peach glaze on the bottom side of each pork chop. Plate pork chops and pour remaining pepper/peach glaze over top. Garnish with thyme sprigs and jalapeño slices.
Per serving: 489 calories, 24 grams fat (6 grams saturated fat), 29 grams total carbohydrates, 2.5 grams fiber, 40 grams protein.
