Bring pork chops to room temperature. Season well on both sides with Salt & Pepper.
Heat a stainless steel skillet on high. Add the oil. Add the pork chops to the pan and cook for 5 minutes. Turn over and cook for 5 minutes more. Put the chops on a sheet pan and tent with foil.
Add the shallots, thyme and butter to the pan. Cook for 5 minutes on low until the shallots start to get soft.
Add the brandy to the pan and ignite (it may ignite on it's own if you have a gas stove). Just make sure to step back and be careful.
Scrape the bottom of the pan to loosen up all of the brown bits, you want to make sure that all gets in the sauce.
Add the preserves, remaining brandy & peaches to the pan and season with salt & pepper. Cook for 3 minutes.
Return the pork chops and any juices to the pan. Warm the chops for 1 minute.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/08/04/brandied-peach-pork-chops/