In a small skillet, brown pork chops in oil; drain. Transfer to a 1-1/2-qt. slow cooker.
Drain peaches, reserving juice. In a bowl, combine the tomato sauce, water, soy sauce, rosemary, thyme, basil, cayenne and reserved peach juice; pour over pork. Top with peaches. Cover and cook on low for 5 hours or until pork is tender. Yield: 2 servings.