Description

Ever wanted to serve tender, juicy pork chops with a delightful peachy twist without spending hours in the kitchen? Slow-Cooked Peach Pork Chops are the perfect recipe! This slow-cooker dish combines bone-in pork chops with a sweet and tangy peach-tomato sauce, infused with herbs and a hint of spice.

Ingredients

Scale

For the Pork Chops:
- 2 bone-in center-cut pork loin chops (7 ounces each)
- 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 center-cut chops are juicy and flavorful, with the bone adding depth during slow cooking.
Canola Oil: Used for browning, adding a light crispness to the chops.
Sliced Peaches in Extra-Light Syrup: Provide sweet, fruity flavor with less sugar than regular syrup.
Tomato Sauce: Adds a savory, slightly tangy base for the sauce.
Water: Thins the sauce for proper slow cooking.
Reduced-Sodium Soy Sauce: Brings umami depth without too much salt.
Rosemary, Thyme, Basil: Contribute earthy, aromatic notes to balance the sweetness.
Cayenne Pepper: Adds a subtle or moderate kick, depending on your preference.

Substitutions and Variations

Pork Chops: Swap with boneless pork chops (reduce cooking time to 4-4.5 hours) or bone-in pork shoulder chops.
Peaches: Use fresh peaches (peeled and sliced, about 1 cup) or peaches in water or juice for even less sugar.
Tomato Sauce: Substitute with crushed tomatoes or a mild salsa for a different twist.
Soy Sauce: Replace with tamari (gluten-free) or coconut aminos for a soy-free option.
Herbs: Use fresh herbs (1/2 teaspoon each, minced) or an Italian herb blend.
Cayenne: Skip for no heat or increase to 1/4 teaspoon for a spicier sauce.
Gluten-Free: Use gluten-free soy sauce or tamari.
Low-Sodium: Omit soy sauce and use low-sodium tomato sauce.
Veggie Add-On: Add sliced onions or bell peppers to the slow cooker for extra flavor

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Instructions

Step 1: Prep Your Ingredients

Pat 2 bone-in pork chops (7 ounces each) dry with paper towels.
Open 1 can (8-1/4 ounces) sliced peaches in extra-light syrup, reserving the juice.
Measure 1 can (8 ounces) tomato sauce, 1/2 cup water, 1 teaspoon reduced-sodium soy sauce, 1/8 teaspoon each of dried rosemary, thyme, and basil, and a dash to 1/8 teaspoon cayenne pepper.

Tip: Drying the chops helps them brown evenly.

Step 2: Brown the Pork Chops

Heat Oil: In a small skillet, heat 2 teaspoons canola oil over medium heat.
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: Browning adds flavor but can be skipped if short on time; place raw chops directly in the slow cooker.

Step 3: Make the Sauce

Drain Peaches: Drain peaches, reserving the juice in a bowl.
Mix Sauce: In the same bowl, combine reserved peach juice, 1 can tomato sauce, 1/2 cup water, 1 teaspoon reduced-sodium soy sauce, 1/8 teaspoon each of rosemary, thyme, and basil, and a dash to 1/8 teaspoon cayenne pepper. Stir well.

Tip: Adjust cayenne to your spice preference for a custom heat level.

Step 4: Assemble and Cook

Add Sauce: Pour the sauce mixture over the pork chops in the slow cooker.
Top with Peaches: Arrange the drained peach slices on top of the chops.
Cook: Cover and cook on Low for 5 hours, until the 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; smaller chops may cook faster.

Step 5: Serve

Carefully remove pork chops and peaches from the slow cooker. Spoon sauce over the chops and serve hot.