5-6 pork chops
1/2 c. brown sugar
1/2 tsp. round cinnamon
1/2 tsp. cloves
1 (8 oz.) can tomato sauce
1 (29 oz.) can cling peaches
1/2 c. vinegar
Salt and pepper

Lightly brown pork chops on both sides in large skillet or slow cooking pot with browning unit. 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 peaches on top. Pour tomato mixture over all. Cover and cook on low for 4-6 hours. Serves 5-6.