Pork Chops with a Peach sauce

Lately, I have been trying not to eat just plain baked pork chops when I make them because it is so boring. Thus, tonight I made pan cooked pork chops with a peach sauce.So the pork chops were the assorted cut. I seasoned both sides with seasoning salt, black pepper, garlic and onion powder.Cook them until they brown on both sides in 3 tablespoons of olive oil (about 3 to 5 minutes aside). The pork chops are not done all the way through, but once they are brown, remove them from the pan and set on a plate and push to the side. In the same pan, added 1 shallot roughly chopped and 1 teaspoon of mince garlic. Saute for 5 to 6 minutes.Now I did not have fresh peaches, but can peaches with 100% juice works just as well. Into the pan with shallots and garlic, I added can peaches and the juice. The juice will help deglaze the pan. Let the peaches simmer until the juice starts to thicken, added a few shakes of allspice. Taste the sauce and if it is too sour, added sugar. I added about 3 tablespoon of white sugar. Let the sauce continue to thicken. Add the porks chops to the sauce and the juice that has drain in the plate. Let pork chops simmer in sauce and cook through. Then serve and enjoy. I made rice and steamed corn with minced garlic, butter, parsley and kosher sea salt as sides.