6 loin chops, 1 inch thick
2 tbsp. shortening
1 tsp. salt
1/4 tsp. pepper
1 can peach halves (1 lb. 13 oz.), drained
1/4 c. cider vinegar
2 tbsp. minced onion
3 tbsp. brown sugar
1/4 c. soy sauce
1 tbsp. dry mustard
1 tsp. garlic powder
2 green peppers, cut up
2 tbsp. cornstarch
1/4 c. water

Salt and pepper chops on both sides and brown in melted shortening. Combine peach syrup, vinegar, brown sugar, minced onion, soy sauce, dry mustard and garlic powder and blend thoroughly.

Pour over chops. Cover and cook over low heat or in oven (300 degrees) for 45 minutes to 1 hour. Add green pepper and peaches and cook about 5 to 10 minutes longer. Arrange chops, peaches and pepper on hot platter and keep warm.

Blend cornstarch and water and stir into liquid. Cook until thick and clear. Serve with chops and fluffy rice.