Ingredients
1 can (29 ounces) peach halves5 bone-in pork loin chops (1 inch thick)1 tablespoon canola oilSalt and pepper to taste1/4 cup packed brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1 can (8 ounces) tomato sauce1/4 cup cider vinegar
Preparation
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 3-qt. slow cooker. Sprinkle with salt and pepper.
In a small bowl, combine the brown sugar, cinnamon and cloves. Add the tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves over the top. Cover and cook on low for 6-8 hours or until the meat is tender.
