1 can (29 oz.) peach halves
5 pork loin chops (1-inch thick)
1 T. oil
Salt & pepper
1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 can (8 oz.) tomato sauce
1/4 c. cider vinegar
Drain peaches, reserving 1/4 cup juice; set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to crock pot. Sprinkle with salt and pepper. In a bowl, combine brown sugar, cinnamon and cloves; mix well. Add tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves on top. Cover and cook on low for 6-8 hours or until meat is tender.
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Tips: Crock pot recipes are great for anytime of the year because they are a warm winter meal or keep you from using your oven in the summer. I liked these pork chops because the ingredients were simple and it was easy to put together.
Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes