Pork Chops Golden Glow
Serves 5
Published in: Cyberfeasts and Foodstocks
5or 6 pork chops
1/4 cup brown sugar
1/2 teaspoons cinnamon, ground
1/4 teaspoons cloves, ground
1 can tomato sauce -- 8 oz
29 ounces peach halves -- cling
1/4 cup vinegar, cider
salt and pepper
Sprinkle chops with salt and pepper. Lightly brown pork chops on both
sides in large skillet or crockpot with browning unit. Pour off excess
fat. Drain peach halves and reserve syrup. Combine in a medium bowl brown
sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and
vinegar. Arrange chopes in slow cooking pot. Place drained peach halves
on top. Pour tomato sauce mixture over all. Cover and cook on low for 4
to 6 hours, being careful not to overcook.
Exported from A Cook's Books -- Recipe management for Macintosh
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