Place the canola oil into a skillet placed over medium-high heat. Add the pork chops. Brown the chops, turning once, for 6 minutes. Drain on paper towel then place in the crockpot.

Drain the peaches but reserve the juice. Place the reserved juice into a mixing bowl. Add the tomato sauce, water, and soy sauce and stir until blended together. Add the rosemary, thyme, basil, and cayenne pepper and stir until blended in. Pour the mixture over the top of the pork chops.

Lay the peaches evenly over the top. Cover the crockpot and cook on low for 7 hours or until the chops are tender and cooked through.

Makes 4 servings