5-6 boneless pork chops
1/4 c. brown sugar
1/2 tsp. cinnamon
8 oz. spaghetti or tomato sauce
29 oz. can peach halves
1/8 c. white vinegar, 1/8 cup balsamic
Salt and pepper
Sprinkly chops with salt and pepper and lightly brown on both sides. Pour off excess fat.
Combine brown sugar, cinnamon, tomato sauce, 1/4 cup juice from peaches, and vinegar.
Sprinkle chops with salt and pepper. Arrange in crock pot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook on low 4-6 hours.
