Lightly brown pork-chops on both sides in large skillet or slow-cooking pot with browning unit.
Pour off excess fat.
Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar.
Sprinkle chops with salt and pepper.
Arrange chops in slow-cooking pot.
Place drained peach halves on top.
Pour tomato mixture over all.
Cover and cook on low for 4 to 6 hours.
Makes 5 to 6 servings.