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.