5-6 pork chops
1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
8 oz. can tomato sauce
29 oz. can cling peaches, halves
1/4 c. vinegar
Salt & 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 cooker. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4-6 hours. Makes 5-6 servings.