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1
In a pot over medium heat, add all of the jam ingredients.
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2
Stirring occasionally, allow the mixture to simmer (not boil) until thick, and the peaches have broken down, about 45 minutes.
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3
Then smash peaches with a potato masher until a jam-like consistency is reached.
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4
Remove pan from heat and set aside.
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5
In a bowl, combine the milk and egg, beat well.
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6
Sprinkle the pork chops on all sides with salt (about 1/2 teaspoon total) and add them into the milk mixture.
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7
Place the bowl in the fridge and allow the chops to marinate for one hour.
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8
In a bowl mix the bread crumbs, remaining 1 teaspoon of salt, pepper, and a pinch of cayenne.
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9
Remove the chops from the milk mixture, allowing excess milk to drain off.
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10
One at a time add the chops into the bread crumbs and toss to coat.
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11
In a skillet with a lid, heat the oil over medium heat (not too hot or the bread crumbs will burn).
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12
Add the panko coated chops to the pan and replace the lid.
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13
Cook until the underside of each chop is golden brown, about 4 minutes.
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14
Carefully turn the chops and replace the lid.
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15
Allow chops to cook until cooked through but still moist in the center, about 4 additional minutes.
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16
Serve the pork chops topped with the jam.
