This is a family classic that I love. It is a good one to do on a weekend because it is a crock pot meal that only takes 4-6 hours. It’s a little hard to do during the week with work.
Start by salting and peppering the pork chops (mine were about 1″ thick) on both sides. In a cast iron skillet, sear them for a couple minutes on each side (just till there is a nice color on them). While those are browning, whisk together 1/4 C brown sugar, 1/2 tsp cinnamon, 1/4 tsp cloves, 1 8 oz can of tomato sauce, and 1/4 C apple cider vinegar. Once the pork is browned on both sides, move to the crock pot. Place canned cling peach halves over each chop (to keep them moist), and pour the sauce over the whole thing. Cover and cook on low 4-6 hours.
When that has about 30 minutes left, start making the biscuits. These are the Red Lobster Cheesy Garlic Cheddar biscuits from the box and they are so yummy! While those are baking, cut the broccoli and cauliflower into florets. Add the cauliflower to the Tupperware steamer thing with a little water and some butter. With just a couple minutes left on the biscuits, microwave the cauliflower for 1 minute. Then add the broccoli and continue cooking for another 2 minutes (the broccoli cooks faster, so if you cook the cauliflower first it will be just right with the broccoli).
Once all is ready, serve it up with the peaches either on top or on the side, whatever you prefer. Enjoy!