Get the porkchops at room temperature. Cut the butter into Pat's. Add the fig preserves, honey and peach brandy. Let it bubble 3 minutes. Turn off heat and set aside.
Aggressively season the porkchops with the salt and pepper. Get a skillet hot and sear the meat 5 minutes per side. Set aside from the heat.
Start batch 2.
Chop the potatoes. Melt the butter in the olive oil. Add the potatoes and carrots. Coat everything with the butter oil mixture.
Saut the potatoes and carrots for 10 minutes. Now add the onions, coat them with the oils. Season with seasoned salt. Saut for 20 minutes till done to your desired doneness.
Cook the chops in the glaze for 25 minutes covered. Turn every 5 minutes. Serve with the vegetables and glaze. I hope you enjoy!!
