Preheat the oven to 400 F. Lightly butter a baking dish large enough to hold the pork chops side by side.
In a medium bowl, combine the mustard seeds and lemon juice and set aside for 30 minutes so that the mustard seeds can swell and soften. Add the peach preserves, mayonnaise, mustard, vanilla extract, cider vinegar, shallots, rosemary, salt, and pepper. Spread one-third of the glaze on the bottom of the baking dish. Place the pork chops on the top of the glaze. Spread the remaining glaze evenly over the pork chops and sprinkle with the bread crumbs.
Cover the baking dish and bake for 20 minutes. Uncover and bake for another 15 minutes, or until the pork chops are done. Serve immediately.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/peach-crusted-pork-chops-with-herb-roasted-potato-wedges/