In a blender, add the peach jam, brown sugar, white wine, honey, apple cider vinegar, mustard, salt, chipotle chile pepper, and pepper. Blend ingredients together for 1 minute or until marinade is smooth.

Place pork chops in a gallon ziploc bag and pour marinade over them. Seal the bag and mix so chops are thoroughly coated. Refrigerate for at least 4 hours, but preferably overnight.

When ready to cook, remove the chops from the marinade. DO NOT DISCARD MARINADE! In a small saucepan, add the reserved marinade and bring it to a boil. Reduce the heat to a simmer and cook, uncovered, for 15-20 minutes, stirring occasionally, until the glaze is thick enough to coat the back of a spoon. Let it cool to room temperature.

In a large cast-iron skillet, heat the oil and butter over medium-high heat. Working in batches, sear the chops for about 1 minute per side, and then the edges.

Place the seared chops onto a foil-lined baking sheet. Using a basting brush, apply a thin coat of the glaze all over the pork chops and bake at 275℉ for 40-45 minutes until the internal temp reaches 145℉. Carefully continue to baste and turn the chops every 8-10 minutes during the cook time.

Let the chops rest 5-10 minutes and then serve with an extra splash of the glaze served over the top.