Combine pork rub ingredients in a small bowl. Rub onto pork chops.
Heat a pan over medium high heat and quickly sear on each side, about 2-3 minutes. Transfer the pork chops to a rimmed baking sheet and bake for 8-10 minutes.
Remove pork chops from oven and tent with foil and allow to rest for 5-10 minutes.
Meanwhile, using the same pan that you seared the pork chops in, heat a tsp of olive oil over medium heat. Add nectarines and garlic to the pan. Cook for 4-5 minutes.
Add chicken stock and reduce heat to low or medium low. Allow to simmer for 10-15 minutes until the nectarines are soft and the liquid has reduced.
You can swap peaches for the nectarines.According to the USDA pork should be cooked to a minimum of 145℉ when measured at the thickest part and not touching the bone.A good meat thermometer will always be your friend when cooking meats to the perfect temperature. I use my Thermoworks thermopen all the time to make sure I don’t overcook or under cook my meat.