4 pork chops -- (4 to 6)
1/4 cup brown sugar or honey
1/2 tsp cinnamon
1/4 tsp cloves
1 can (8 oz) tomato sauce
1 can cling peach halves
1/4 cup vinegar
Salt and pepper
| | Lightly brown pork chops on both sides in large skillet.
Pour off excess fat. Combine brown sugar or honey,
cinnamon, cloves, tomato sauce, 1/4 cup syrup from
peaches, and vinegar. Sprinkle chops with salt and
pepper. Arrange chops in slow cooking pot. Place drained
peach halves on top. Pour tomato mixture over all. Cover
and cook on low for 4 to 6 hours. Makes 5 to 6 servings.
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