4 pork chops, cut 1 1/2 inches thick
1/2 tsp. allspice
1/2 tsp. rosemary
1 tbsp. dijon-style mustard
2 tbsp. brown sugar
1 tbsp. shortening
1 tsp. salt
1/2 c. peach nectar
1/2 c. light cream
1 can peach halves

Mix allspice and rosemary; rub pork chops with mixture. Let stand one hour. Mix mustard and brown sugar together and coat chops. Heat shortening in skillet and brown chops well. Place chops in cooker; season with salt and pour in nectar. Cook on low 6-8 hours or high 3-4 hours. Stir in cream and heat. Serve garnished with peaches. Yield: 4 servings.