Ingredients: 

• 4 Pork Chop (Loin chop bone-in)
• Olive Oil
• Spice Tribe Sacred Valley Pink Peruvian Salt
• Spice Tribe Late Harvest Black Peppercorns

Peach "Amba" Sauce (Yield: 1 qt)

• 2 lbs Peaches, cut in chunks
• 2 tsp Garlic, minced
• 1 cup Water
• 2 tsp Spice Tribe Java Turmeric
• 1 tsp Spice Tribe Wild Black Cumin Seeds, toasted and ground
• 1 tsp Spice Tribe Wild Cured Sumac
• 1 tsp Spice Tribe Pimenton de la Vera
• ½ tsp Spice Tribe Maras Chili Flakes
• 2 tsp Spice Tribe Oasis Coriander Seeds, toasted and ground
• 1 tsp Dijon mustard
• ½ cup Apple Cider Vinegar
• ¼ cup Lemon juice

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Directions:

1. Heat a saucepan over medium-low heat. Add olive oil and garlic and sauté for a few minutes until fragrant and translucent without burning.
2. Add all the spices and stir to combine well.
3. Add the peaches and water and let it simmer for 15 minutes, stirring occasionally. Remove it from the heat and let it cool off.

Optional:

4. Once it has cooled off, use an immersion blender, blender, or food processor to puree the mixture until smooth. Alternatively, you can leave it chunky. 
5. Add the apple cider vinegar, lemon juice, and Dijon mustard to the pureed peach mixture and blend again until well combined. 

Note: The Peach "Amba" Sauce can be stored in an airtight container in the refrigerator for up to one week.