Venison Chops with Spiced Peaches

4 to 6 Venison chops, cut 1/2-3/4" thick
1/4 C. chili sauce
3 T. lime or lemon juice
1-1/2 T. dark brown sugar
1 T. white onion, chopped
1 t. yellow mustard
1/2 t. Worchestershire sauce
1/4 t. chili powder
4-6 canned peach halves, 1/3 C. juice reserved
8-12 whole cloves

Brown venison chops; drain excess fat.  

Combine remaining ingredients, except for peach halves and cloves.  Pour over chops.  Combine and cook over very low heat for 45 minutes, turning chops once.  When chops have cooked for 45 minutes, stud each peach half with 2 cloves.  Place peach halves around chops; spoon sauce over and cover.  Cook 5 minutes more.

Serve with sauce poured over all.