To brine pork chops combine 1 T table salt and 1 cup water. Soak chops in refrigerator for 2-4 hours.
Pat dry and dip pork chops in a little flour.
Sauté with garlic cloves in oil until golden brown.
Lift chops out of pan. Keep warm. To pan juices add 1/4 cup chicken broth, 1/4 cup ‘She’s a Peach” vinegar and 1 Tbsp honey. Add peppers and peaches and/or nectarines. Sauté gently until liquid is bubbly and syrupy and peppers and peaches and/or nectarines are soft.
Plate pork chops and make them saucy! YUM!