In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.

Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown.

Remove from skillet; set aside.

Season both sides of pork chops with ¼ teaspoon of the seasoned salt, the thyme and pepper.

Heat remaining 3 teaspoons oil in same skillet over medium heat.

Add pork; cook 2 to Minutes on each side or until browned.

Transfer from skillet to plate.

Add water, vinegar, quinoa, parsley, cooked onion and remaining ½ teaspoon seasoned salt to skillet.

Heat to boiling.

Reduce heat; place pork and any juices on top of quinoa mixture.

Cover; simmer 10 minutes.

Add broccoli and peaches; cover and cook about 10 minutes longer or until quinoa is tender and meat thermometer inserted in center of pork reads 145°F.