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. Sauté 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.