Peach 'N' Pork Chop Barbecue
|Pork chops||6 , cut into 1 inch thick|
|Lightly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Canned tomato sauce||8 Ounce (One Can)|
|Canned cling canned peach halves||6 , drained (Reserve 0.25 Cup Syrup)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
Brown chops on both sides in hot fat in a large heavy skillet.
Meanwhile, blend a mixture of brown sugar, cinnamon, and cloves with the tomato sauce, reserved peach syrup, and vinegar.
Pour off excess fat from skillet.
Sprinkle chops with a mixture of salt, monosodium glutamate, and pepper.
Place a peach half on each chop.
Pour sauce over all.
Cover skillet and simmer about 30 minutes, or until pork is tender; baste occasionally with the sauce.