1Cook pork chops until done in the butter and olive oil. Remove chops from pan and keep warm.
2Make the hot pepper jelly by heating the marmalade or jam in a pan with the chopped jalapeno and simmer, watching carefully until the jalapeno softens. If you have Chinese chili garlic sauce (very spicy) use that, about 1 tablespoonful. That is what I used and it was great, but we like really spicy food. Add the chopped peaches.
3Saute the peaches and pepper jelly until reduced and thickened. Spoon over pork chops and serve.