Ingredients:
• 5 to 6 pork chops (I used a roast this time. Usually I use the chops.)
• 1/4 c. brown sugar
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1 can (8 ounces) can tomato sauce
• 1 large can (approx. 29 ounces) can cling peaches (halves), drained, syrup reserved
• 1/4 c. vinegar
• Salt and pepper
Preparation:
Brown chops lightly on both sides in a heavy skillet. (I never do this. I just put it all in the pot.) In a bowl, combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar; set aside. Season the browned pork chops and arrange in slow cooker. Arrange drained peach halves over the pork chops. Pour tomato mixture over all. Cover and cook pork chops on low for 7 to 9 hours.
I serve it over rice or mashed potatoes.
