5 pork chops
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 8 ounce can tomato sauce
1 29 ounce 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, 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.
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