1. Combine the spices together in a bowl. Salt the pork chops on both sides. Coat each pork chop with the spice rub, patting each side to cover. Set aside for flavors to blend.
For the peach-serrano glaze:
1. Combine the chicken stock and peach preserves in a saucepan over high heat. Once it comes to a boil, add the garlic paste and reduce by half. The mixture will coat the back of a spoon. Add the serrano chili pepper, green onion, cilantro and lime juice. Stir and set aside.
2. Heat the oil in an ovenproof sauté pan and sear the pork chops on both sides. Place the pan in a 350°F oven for 3 to 5 minutes for medium. Remove from the oven and place the pork chops on plates. Spoon the peach-serrano glaze over and around the chops.