1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 1-inch bone-in pork chops (about 2 1/2 lbs.), thick cut
2 Tablespoons olive oil
1 Tablespoon peanut oil
1 red sweet pepper, cut into thin strips
1/2 cup celery, bias-sliced
6 green onions, thinly sliced
1 Tablespoon fresh ginger, grated
2 Tablespoons balsamic vinegar
1/2 teaspoon soy sauce
3 cups cooked rice, hot
1 21-ounce can LUCKY LEAF® Premium Peach Pie Filling
Combine seasoned salt, garlic powder, and pepper; sprinkle over both sides of pork chops.
In a very large skillet, heat 1 Tablespoon of the olive oil and peanut oil over medium-high heat until very hot. Add pork chops; reduce heat to medium. Cook 10-12 minutes or until no longer pink (160 degrees), turning once.
Meanwhile, in a large skillet, heat remaining 1 Tablespoon olive oil. Add red pepper, celery, green onions, and ginger. Cook and stir 6-8 minutes or until tender. Stir in peach pie filling, balsamic vinegar and soy sauce; heat through.
Spoon rice onto serving platter or plates.
Top with pork chops and spoon sauce over all.