Fruited California Apricot Pork Chops

6 boneless pork chops,  3/4-inch thick
Vegetable oil
1 can (16-ounce) sliced California peaches, drained
1/2 cup California apricot preserves
1/4 cup  western-style barbecue sauce
1 tablespoon finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon minced garlic
1/4 teaspoon pepper


Serves:  6

Heat a large skillet over medium heat. Brush chops lightly with oil and brown on each side.  Remove from pan.  Add all remaining ingredients to skillet, stir to blend and bring to a boil.  Return chops to skillet.  Cover tightly;  cook over low heat for 5-6 minutes, until chops are just done.