4 thick pork chops
1 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
16 oz. can sliced cling peaches

Trim excess fat from the chops, season lightly with salt and pepper. Place in skillet and brown slowly and well on both sides in their own fat. Add 1/4 cup water, cover tightly and simmer over low heat about 30 minutes until chops are tender.

In the meantime, in saucepan stir together the cornstarch, cinnamon, nutmeg and 1/8 teaspoon each of salt and pepper. Drain syrup (and save) from the can of peaches. Blend syrup in cornstarch mixture gradually. Cook, stirring, over medium heat until thickened. Add peach slices and heat briefly. Serve with cooked pork chops.