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 crock pot.
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 crock pot and cook on low for 7 hours or until the chops are tender and cooked through.
The warmed peaches make a tasty accompaniment to these pork chops as well as giving the tomato based sauce a kiss of sweet. The cayenne pepper is optional but adds just the right amount of spice to make this dish a mouth watering delight.