5-6 pork chops (but I've varied from 3 to 10)
1/4 c. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 (8 oz.) can tomato sauce
1 (29 oz.) can cling peach halves
1/4 c. vinegar
Salt & pepper

Wonderfully reliable for make-ahead meals. Measurements and cooking time are NOT critical for exactness.

Lightly brown pork chops on both sides in large skillet. Pour off any fat. Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar. Sprinkle chops both sides 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. May be complimented with rice (use the extra sauce) and Waldorf salad. Serve with a light rose or white zinfandel wine if desired.