Peach Glazed Pork Chops

1 (16 ounce) bag frozen peaches
1/3 cup light brown sugar
1/3 cup apple cider vinegar
1 tablespoon olive oil
2 teaspoons dried onion flakes
2 teaspoons Dijon mustard
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon chicken bouillon, crushed
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
6 boneless pork loin chops
2 teaspoons olive oil
2 teaspoons cornstarch

Place a large resealable plastic bag into a large glass measuring cup and fold down the edges. Add first 8 ingredients and 1/2 teaspoon salt and 1/8 teaspoon pepper. Squeeze out air and seal tightly. Shake bag to mix ingredients.

Season pork chops with remaining salt and pepper. Heat oil in a skillet. Saute the pork chops 4 minutes per side. Remove 1/4 cup of the liquid from the peach bag and mix with cornstarch. Set aside.

Add the contents of the peach bag to the skillet and bring to a boil. Reduce heat and simmer 3 minutes.

Stir reserved cornstarch mixture into the skillet, simmer 1 minute.

Serve chops with the sauce, wild and white rice pilaf and steamed green beans.

Makes 6 servings.