Fruited Pork Chops

6 boneless pork chops, 3/4-inch thick
1/8 cup vegetable oil
1 (16-ounce) can sliced peaches, drained
1/2 cup apricot or raspberry preserves
1/4 cup western-style barbecue sauce
1 tablespoon finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon minced garlic
1/4 teaspoon ground pepper

Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove from pan. Add all remaining ingredients to skillet, stir to blend and bring to boiling. Return chops to skillet. cover tightly; cook over low heat for 5 to 6 minutes, until chops are just done.

Serves 6.