Instructions: Scrub potatoes and prick each one once.

Steam the potatoes in a steaming basket over boiling water. You can also place potatoes in a large saucepan, cover with cold water and bring to a boil.

Reduce heat to boil gently until tender, about 15 minutes.

Meanwhile, trim fat from chops. Sprinkle with salt and pepper.

Place nonstick skillet over medium-high heat until hot. Add chops to skillet; cook 1 minute on each side. Reduce heat to medium; cook 4 to 6 additional minutes on each side or until done. Chops still may be pink in the middle. Do not overcook or they will be dry.

Remove chops from skillet and keep warm.

Add peach preserves, mustard and water to skillet; cook, stirring constantly, 2 minutes until thickened. Spoon sauce over chops on individual plates or on serving platter with potatoes. Serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.