Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Season chops with salt and pepper. Brown in lightly greased skillet. Add white part of the onions and continue cooking until onions are tender.
  2. Stir in soup, broth, brandy, reserved peach syrup and mustard. Bring to a boil, cover, reduce heat, and simmer 45 minutes or until chops are tender.
  3. Arrange peach slices over chops. Sprinkle with Onion tops. Replace cover and continue cooking until peaches are hot through. Serve over beds of fluffy rice.

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