A few bottled spices and juicy peaches can turn plain-Jane pork chops into a weekday feast with minimal fuss.
Coat chops as above. Cook in a well-oiled frying pan over medium-high heat until pale golden, about 3 minutes per side. Push chops to side of pan. Add 1/4 cup (50 mL) white wine or water. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low, cover and simmer, turning chops at least once, until meat feels firm, 6 to 10 more minutes. Meanwhile, prepare salsa. Place chops on plates. Pour pan juices over chops and spoon on salsa.