Eat fast, as it won't last. In a hot frying pan with a little olive oil brown both sides of chops, lightly season with seasoning salt. Spread a little dijon mustard on each chop . Spread a little jam on each chop. Cut a large piece of garlic in half and rub it all over the outside of the breast, squeezing the garlic as you go.- Then put chopped onions, a good dab of butter, and the used garlic into the breast cavity.
Some people like to toss in a couple small pieces of lemon, too.
Bake in the oven or BBQ upside down, so all the juices stay in the cavity.