JAMAICAN JERK CHOPS

JAMAICAN JERK CHOPS 3 tablespoons butter, divided 1/4 cup peach preserves 4 boneless thin-cut pork loin chops (2 to 3 ounces each) 3 teaspoons Caribbean jerk seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 medium sweet orange pepper 1/2 medium sweet yellow pepper 1/2 medium sweet red pepper Hot cooked rice, optional Soften 1 tablespoon butter; mix with peach preserves. Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan. Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.