In a small bowl whisk together preserves, Worcestershire sauce, and chili paste. Set aside.
Preheat a cast iron pan or large sauté pan with the vegetable oil on medium. I use an oven-safe pan so that I can sear and bake in the same pan. You can also use a Dutch oven without the top.
Meanwhile, pat pork chops dry and place on a plate. Sprinkle with ginger, cinnamon, salt and pepper. Flip and repeat on the second side.
Once oil is smoking hot, place pork chops in the pan and sear both sides until golden brown. If the pork chops are thin, sear less or they might dry out while the sauce cooks.
Spread the peach sauce over the top of each pork chop. Letting the excess drip over the edges.
Place in preheated oven and bake until pork reaches an internal temperature of 145F or until they are just firm to the touch. Bone-in pork chops will take longer than boneless. Pork chop thickness varies greatly and that will change the baking time. Pork chops less than ½ inch thick will bake about 6-8 minutes, and those ½ inch or thicker will bake 8-10 minutes.
Remove chops from the pan immediately to slow the cooking process.
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