In the photo, I had chopped the peaches up in my food processor and added them to the sauce, but the next time, I added the peaches to the top of the chops towards the end of baking and liked them better that way.
We like spicy sauce, but if you don't, you can omit the sriracha.
1 can peach slices
1 C catsup
1 TBS sriracha sauce (optional)
1/4 C finely chopped onion
2 TBS dried mustard
1 tsp sea salt
1/2 tsp pepper
2 TBS worcestershire sauce
2 TBS All-purpose gluten free flour
1 inch thick pork chops (as many as you need- I used 6)
Preheat oven to 350*F
1. Drain juice from peaches, set peaches aside for now.
2. Put juice and remaining ingredients in a saucepan and heat to boiling. Reduce heat and simmer for about 3 minutes.
3.Place pork chops in a 9x13 pan and pour sauce over them. Cover tightly with foil and bake for 45 minutes.
4. Remove foil, turn pork chops over, place peaches on top of pork chops. Spoon some sauce over chops and return to oven for another 15 minutes.