Introduction: Craving Juicy, Flavorful Pork Chops?
Looking for a simple, delicious dinner that’s perfect for busy weeknights or a cozy family meal? Slow-Cooked Peach Pork Chops are the ultimate recipe! These bone-in pork chops are slow-cooked to tender perfection in a sweet and savory peach-tomato sauce, with a hint of herbs and a touch of spice. With minimal prep, the slow cooker does all the work, delivering a mouthwatering dish. Ready to create a comforting, crowd-pleasing meal? Let’s dive into this tasty recipe!
Overview: Why Slow-Cooked Peach Pork Chops Are Special
Slow-Cooked Peach Pork Chops are a tender, flavorful dish that combines sweet, tangy, and savory elements for a delightful dinner. The slow-cooker method makes them stand out. Here’s why they’re so special:
- Time Requirement: About 10 minutes prep, 5-7 minutes browning, 5 hours cooking on Low, for a total of about 5.25 hours.
- Difficulty Level: Easy! Quick browning and layering steps make it ideal for beginners or busy cooks.
- Why It’s Unique: The slow cooker ensures juicy, fall-apart pork chops, while the sauce—made with peaches, tomato sauce, and a blend of herbs—offers a perfect balance of sweet and savory flavors. A dash of cayenne adds a subtle kick, and the small 1-1/2-quart slow cooker is great for smaller households or intimate meals. This dish is both comforting and sophisticated, perfect for everyday dinners or special occasions.
This recipe is tender, versatile, and perfect for pork lovers or fans of sweet-savory dishes. Let’s get cooking!
Essential Ingredients
This recipe serves 2 and uses pantry staples for a flavorful meal. Here’s what you’ll need for the original (1x) recipe:
- For the Pork Chops:
- 2 bone-in center-cut pork loin chops (7 ounces each, 14 ounces total)
- 2 teaspoons canola oil
- For the Sauce:
- 1 can (8-1/4 ounces) sliced peaches in extra-light syrup
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 teaspoon reduced-sodium soy sauce
- 1/8 teaspoon dried rosemary, crushed
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried basil
- Dash to 1/8 teaspoon cayenne pepper
Why These Ingredients Matter
- Pork Chops: Bone-in chops stay juicy and flavorful during slow cooking.
- Canola Oil: Helps brown the chops for added flavor.
- Peaches: Add natural sweetness and fruity depth.
- Tomato Sauce: Provides a tangy, savory base.
- Water: Thins the sauce for even cooking.
- Soy Sauce: Adds umami and depth.
- Rosemary, Thyme, Basil: Contribute earthy, aromatic notes.
- Cayenne Pepper: Brings a mild, customizable heat.
Substitutions and Variations
- Pork Chops: Swap with boneless pork chops (reduce cooking time to 4-4.5 hours) or bone-in pork shoulder chops.
- Canola Oil: Use olive oil or vegetable oil.
- Peaches: Use 1 cup fresh or frozen sliced peaches (thawed) with 1/4 cup light syrup or apple juice.
- Tomato Sauce: Replace with crushed tomatoes or 1/2 cup ketchup for sweeter flavor.
- Soy Sauce: Use tamari (gluten-free) or omit and add a pinch of salt.
- Herbs: Swap with 1/2 teaspoon Italian seasoning or fresh herbs (1/2 teaspoon each).
- Cayenne: Omit for no heat or use 1/4 teaspoon paprika for smokiness.
- Gluten-Free: Use gluten-free soy sauce or tamari.
- Spicy Version: Increase cayenne to 1/4 teaspoon or add 1/2 teaspoon chili flakes.
- Sweeter Sauce: Add 1 tablespoon brown sugar or honey.
Step-by-Step Instructions
Making Slow-Cooked Peach Pork Chops is quick and easy, with a brief browning step and a hands-off slow-cooker finish. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Measure 2 teaspoons canola oil, 1 can (8 ounces) tomato sauce, 1/2 cup water, 1 teaspoon reduced-sodium soy sauce, 1/8 teaspoon each dried rosemary, thyme, basil, and a dash to 1/8 teaspoon cayenne pepper.
- Drain 1 can (8-1/4 ounces) sliced peaches, reserving juice.
- Pat dry 2 bone-in pork loin chops (7 ounces each).
Tip: Crush dried rosemary between your fingers to release flavor; reserve peach juice carefully for the sauce.
Step 2: Brown the Pork Chops
- Heat Oil: In a small skillet over medium heat, heat canola oil.
- Brown Chops: Add pork chops and brown for 2-3 minutes per side until golden. Drain excess fat.
- Transfer: Place browned chops in a 1-1/2-quart slow cooker.
Tip: Don’t overcrowd the skillet; brown in batches if needed. Browning adds flavor but doesn’t cook the chops through.
Step 3: Make the Sauce
- Combine Ingredients: In a medium bowl, mix tomato sauce, water, soy sauce, rosemary, thyme, basil, cayenne, and reserved peach juice. Stir until well blended.
Tip: Whisk to ensure spices are evenly distributed; taste and adjust cayenne for desired heat.
Step 4: Assemble in Slow Cooker
- Add Sauce: Pour the sauce mixture over the pork chops in the slow cooker.
- Top with Peaches: Arrange drained peach slices evenly over the chops.
Tip: Ensure chops are mostly covered with sauce for even cooking; place peaches gently to avoid crushing.
Step 5: Slow Cook
- Cook on Low: Cover and cook on Low for 5 hours, until pork is tender and reaches an internal temperature of at least 145°F (63°C) for medium (or 160°F/71°C for well-done).
Tip: Check at 4.5 hours; bone-in chops may cook faster depending on thickness. Avoid lifting the lid often.
Step 6: Serve
- Remove Chops: Carefully transfer pork chops to plates.
- Spoon Sauce: Spoon sauce and peaches over the chops.
- Serve: Serve hot with sides like mashed potatoes, rice, or steamed green beans.
Tip: Use a slotted spoon for peaches and a ladle for sauce; let chops rest for 3 minutes before serving for juiciness.
Assembly: Building the Perfect Slow-Cooked Peach Pork Chops
Assembling Slow-Cooked Peach Pork Chops is all about creating tender, flavorful chops with a sweet-savory peach sauce. Here’s how to put it together:
- Brown Chops: Sear pork for rich flavor.
- Mix Sauce: Combine tomato, peach juice, and spices.
- Layer in Slow Cooker: Add chops, sauce, and peaches.
- Slow Cook: Cook until tender and juicy.
- Serve: Plate with sauce and peaches for a vibrant dish.
Presentation Tips:
- Serve on a plate with sauce drizzled over chops and peaches arranged on top.
- Garnish with a sprig of fresh thyme or parsley for color.
- Pair with colorful sides like roasted carrots or a green salad.
- Use a white or rustic plate to highlight the sauce’s rich color.
Serving Suggestions
Slow-Cooked Peach Pork Chops are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Weeknight Dinner: Serve with rice pilaf and steamed broccoli for a quick meal.
- Date Night: Pair with garlic mashed potatoes and a glass of white wine.
- Family Meal: Offer with cornbread and coleslaw for a Southern vibe.
- Meal Prep: Double the recipe (use a 3-quart slow cooker) for leftovers.
- With Extras: Add a sprinkle of chopped scallions or a side of applesauce.
Storage and Make-Ahead Tips
Slow-Cooked Peach Pork Chops are great for leftovers or small-batch prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Cool completely, then store chops and sauce together in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water, about 5-7 minutes, or microwave for 1-2 minutes.
- Make-Ahead Tips:
- Sauce: Mix sauce ingredients up to 2 days ahead; refrigerate.
- Chops: Brown chops up to 1 day ahead; refrigerate.
- Freezing: Freeze cooked chops with sauce for up to 2 months. Thaw in the fridge and reheat gently.
Tip: Store sauce with chops to keep them moist; reheat slowly to avoid drying out.
Recipe Variations
Slow-Cooked Peach Pork Chops are versatile and easy to customize. Here are some fun twists to try:
- Spicy Peach Chops: Increase cayenne to 1/4 teaspoon or add 1/2 teaspoon hot sauce.
- Sweet Peach Chops: Add 1 tablespoon honey or use peaches in heavy syrup.
- Gluten-Free: Use gluten-free soy sauce or tamari.
- Low-Sodium: Skip soy sauce, use low-sodium tomato sauce, and reduce salt in sides.
- Apricot Chops: Swap peaches with canned apricots and juice.
- Herb-Forward: Double rosemary, thyme, and basil for a stronger herbal flavor.
- Stovetop Option: Brown chops, then simmer with sauce and peaches in a covered skillet over low heat for 45-60 minutes.
Tip: Keep the peach-tomato base for the signature flavor.
Conclusion: Savor Your Slow-Cooked Peach Pork Chops!
You’ve just made Slow-Cooked Peach Pork Chops—a tender, sweet, and savory dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for weeknights or small gatherings. Whether you love the peachy glaze or the subtle spice, these chops are sure to impress. Grab a fork, dig into the juicy flavors, and enjoy the comforting goodness. What’s your favorite pork chop side? Share your ideas in the comments, and happy cooking!
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Slow-Cooked Peach Pork Chops
Description
Looking for a simple, delicious dinner that’s perfect for busy weeknights or a cozy family meal? Slow-Cooked Peach Pork Chops are the ultimate recipe! These bone-in pork chops are slow-cooked to tender perfection in a sweet and savory peach-tomato sauce, with a hint of herbs and a touch of spice.
Ingredients
- For the Pork Chops:
- 2 bone-in center-cut pork loin chops (7 ounces each, 14 ounces total)
- 2 teaspoons canola oil
- For the Sauce:
- 1 can (8-1/4 ounces) sliced peaches in extra-light syrup
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 teaspoon reduced-sodium soy sauce
- 1/8 teaspoon dried rosemary, crushed
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried basil
- Dash to 1/8 teaspoon cayenne pepper
Why These Ingredients Matter
- Pork Chops: Bone-in chops stay juicy and flavorful during slow cooking.
- Canola Oil: Helps brown the chops for added flavor.
- Peaches: Add natural sweetness and fruity depth.
- Tomato Sauce: Provides a tangy, savory base.
- Water: Thins the sauce for even cooking.
- Soy Sauce: Adds umami and depth.
- Rosemary, Thyme, Basil: Contribute earthy, aromatic notes.
- Cayenne Pepper: Brings a mild, customizable heat.
Substitutions and Variations
- Pork Chops: Swap with boneless pork chops (reduce cooking time to 4-4.5 hours) or bone-in pork shoulder chops.
- Canola Oil: Use olive oil or vegetable oil.
- Peaches: Use 1 cup fresh or frozen sliced peaches (thawed) with 1/4 cup light syrup or apple juice.
- Tomato Sauce: Replace with crushed tomatoes or 1/2 cup ketchup for sweeter flavor.
- Soy Sauce: Use tamari (gluten-free) or omit and add a pinch of salt.
- Herbs: Swap with 1/2 teaspoon Italian seasoning or fresh herbs (1/2 teaspoon each).
- Cayenne: Omit for no heat or use 1/4 teaspoon paprika for smokiness.
- Gluten-Free: Use gluten-free soy sauce or tamari.
- Spicy Version: Increase cayenne to 1/4 teaspoon or add 1/2 teaspoon chili flakes.
- Sweeter Sauce: Add 1 tablespoon brown sugar or honey.
Instructions
Step 1: Prep Your Ingredients
- Measure 2 teaspoons canola oil, 1 can (8 ounces) tomato sauce, 1/2 cup water, 1 teaspoon reduced-sodium soy sauce, 1/8 teaspoon each dried rosemary, thyme, basil, and a dash to 1/8 teaspoon cayenne pepper.
- Drain 1 can (8-1/4 ounces) sliced peaches, reserving juice.
- Pat dry 2 bone-in pork loin chops (7 ounces each).
Tip: Crush dried rosemary between your fingers to release flavor; reserve peach juice carefully for the sauce.
Step 2: Brown the Pork Chops
- Heat Oil: In a small skillet over medium heat, heat canola oil.
- Brown Chops: Add pork chops and brown for 2-3 minutes per side until golden. Drain excess fat.
- Transfer: Place browned chops in a 1-1/2-quart slow cooker.
Tip: Don’t overcrowd the skillet; brown in batches if needed. Browning adds flavor but doesn’t cook the chops through.
Step 3: Make the Sauce
- Combine Ingredients: In a medium bowl, mix tomato sauce, water, soy sauce, rosemary, thyme, basil, cayenne, and reserved peach juice. Stir until well blended.
Tip: Whisk to ensure spices are evenly distributed; taste and adjust cayenne for desired heat.
Step 4: Assemble in Slow Cooker
- Add Sauce: Pour the sauce mixture over the pork chops in the slow cooker.
- Top with Peaches: Arrange drained peach slices evenly over the chops.
Tip: Ensure chops are mostly covered with sauce for even cooking; place peaches gently to avoid crushing.
Step 5: Slow Cook
- Cook on Low: Cover and cook on Low for 5 hours, until pork is tender and reaches an internal temperature of at least 145°F (63°C) for medium (or 160°F/71°C for well-done).
Tip: Check at 4.5 hours; bone-in chops may cook faster depending on thickness. Avoid lifting the lid often.
Step 6: Serve
- Remove Chops: Carefully transfer pork chops to plates.
- Spoon Sauce: Spoon sauce and peaches over the chops.
- Serve: Serve hot with sides like mashed potatoes, rice, or steamed green beans.
Tip: Use a slotted spoon for peaches and a ladle for sauce; let chops rest for 3 minutes before serving for juiciness.
FAQs
Q: Are Slow-Cooked Peach Pork Chops healthy?
A: Pork provides protein, and peaches add vitamins, but tomato sauce and soy sauce can add sodium. Use low-sodium ingredients and pair with veggies for a balanced meal.
Q: Can I use boneless pork chops?
A: Yes! Use 14 ounces boneless chops and reduce cooking time to 4-4.5 hours. Check for 145°F (63°C).
Q: Why are my chops tough?
A: Undercooking or thin chops can cause this. Cook for at least 4.5 hours and ensure chops are at least 3/4-inch thick.
Q: Can I cook this on High?
A: Yes, cook on High for 2-2.5 hours, checking for 145°F (63°C). Low is better for tenderness.
Q: Can I double the recipe?
A: Yes! Use a 3- or 4-quart slow cooker, double all ingredients, and cook for 5-6 hours. Layer chops evenly.
Q: Can I freeze Slow-Cooked Peach Pork Chops?
A: Yes! Freeze cooked chops with sauce for up to 2 months. Thaw in the fridge and reheat with a splash of water.