. Prepare and Brown Pork Chops:

• Pat the bone-in pork loin chops dry with paper towels. (Optional but recommended: Season them lightly on both sides with salt and pepper).
• Heat the canola oil in a small skillet over medium-high heat.
• Carefully place the seasoned pork chops in the hot skillet. Brown them well on both sides (about 2-3 minutes per side). This step adds great flavor.
• Once browned, carefully remove the pork chops from the skillet and drain off any excess fat from the pan if desired.

2. Prepare Slow Cooker and Sauce:

• Transfer the browned pork chops to a 1.5-quart slow cooker.
• Drain the can of sliced peaches, making sure to reserve all the juice from the can.
• In a small bowl, combine the reserved peach juice, the can of tomato sauce, ½ cup water, reduced-sodium soy sauce, crushed dried rosemary, dried thyme, dried basil, and the dash to ⅛ teaspoon of cayenne pepper (if using). Stir well until all sauce ingredients are combined.

3. Assemble in Slow Cooker and Cook:

• Pour the prepared sauce mixture evenly over the pork chops in the slow cooker.
• Arrange the drained peach slices on top of the pork chops and sauce.
• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for approximately 5 hours, or until the pork is very tender and cooked through (internal temperature should reach at least 145°F to 160°F, followed by rest for chops).

4. Serve:

• Once the pork is fall-apart tender, turn off the slow cooker.
• Carefully remove the pork chops and peaches to serving plates.
• Spoon the flavorful sauce from the slow cooker generously over the pork chops and peaches.
• Garnish with fresh chopped parsley, if desired. Serve hot.