Instructions: Time: 40 min.

1. Trim pork of any excess fat. Combine salt, cinnamon, cloves, and flour on a piece of wax paper. Press chops into mixture, coating them on both sides.

2. In a 10-inch skillet with a nonstick surface brown chops in 1 1/2 Tbl. butter over medium heat, about 2 minutes on first side. Turn chops and add onion to skillet around pork. Cook 2 minutes.

3. Sprinkle pork with sugar, then lemon juice. Spoon most of the onion over the pork. Turn heat to low, add water around chops, cover and simmer 40 minutes. Spoon pan juices over pork halfway through cooking.

4. Peel peach(es) and slice thickly. Melt butter in a 7-inch skillet and coat slices with butter to prevent darkening.

5. When pork is done, heat peach slices about 3 minutes, just until hot.

Place pork on a small platter and spoon pan juices on top. Arrange peach slices in a row over chops and top with a dollop of sour cream.

*Peaches are most readily available from June to September. Frozen unsweetened peach slices are available through a longer season and are a good substitute in this recipe. (Use about 10 peach slices.)

To do ahead: Prepare through Step 5 up to 20 minutes ahead. Cover and leave at room temperature. Reheat pork and complete Step 5.

Note: When this dish is cooking it may smell overspiced at first, but dont worry, the resulting flavor is subtle and pleasing.

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