Peach-Mustard Glazed Pork Chops

1 (16 ounce) can peach slices in extra light syrup*
1 teaspoon Worcestershire sauce
2 tablespoons peach preserves
2 tablespoons Dijon-style mustard
1 tablespoon black pepper
4 boneless center cut pork chops, 3/8-inch thick

* If desired, use fresh peaches and 1/2 cup apple or orange juice.

Stir together first four ingredients in small bowl. Set aside.

Heat nonstick skillet over medium-high heat; brush chops with vegetable oil, season with pepper. Brown on one side for 2 to 3 minutes, then turn.

Add peach mixture, reduce heat to low, cover and cook 4 minutes.

Serve with peaches and sauce. Garnish with fresh raspberries if desired.