Golden Peach Pork Chops


1 (29 ounce) can peach halves, drained

5 bone-in pork loin chops (1 inch thick)

1 tbsp vegetable oil

1 pinch salt and pepper to taste

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 tsp ground cloves

1 (8 ounce) can tomato sauce

1/4 cup cider vinegar


1. Drain peaches, reserving 1/4 cup juice (discard remaining juice or save for another use); set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to a slow cooker. Sprinkle with salt and pepper

2. In a bowl, combine the brown sugar, cinnamon and cloves; mix well. Add the tomato sauce, vinegar and reserved peach juice. Pour over pork chops. Arrange peach halves on top. Cover and cook on low for 6-8 hours or until the meat is tender.