ingredients:
4 thick pork chops
1 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
16 oz. can sliced peaches
directions:
Trim excess fat from the chops, season lightly with salt and pepper. Place in skillet and brown slowly, well on both sides in their own fat. Add 1/4 cup water, cover tightly and simmer over low heat about 30 minutes until chops are tender.
While chops are cooking, in separate saucepan stir together the cornstarch, cinnamon, nutmeg and 1/8 tsp. each of salt and pepper. Drain syrup (and save) from the can of peaches. Blend syrup in cornstarch mixture gradually. Cook, stirring; over medium heat until thickened. Add peach slices and heat briefly. Serve over cooked pork chops.