Dredge pork in flour seasoned with salt and pepper. Heat butter and oil in large skillet. Add chops; brown over high heat 3 to 4 minutes per side. Discard fat. Reduce heat. Sprinkle pork with sugar and cinnamon. Add 2 tbsp. water to skillet. Cover and cook over medium low heat 25 minutes, or until pork is tender. Add peaches and almonds. Warm brandy, ignite and pour over pork. Spoon flame pan juice over chops until flame subsides. Add half and half; simmer a few minutes to thicken sauce. Serve over beds of fluffy rice.
Makes 6 servings.
*Or use pork sirloin cutlets.
Cajun Country -- New Iberia, Louisiana