|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These tasty pork chops are an easy preparation with peaches, tomato sauce, and spices. To add color and thickening, the chops are dusted with a little flour before they are browned.
Serve the easy pork chops and peaches with rice or baked potatoes for a satisfying everyday meal. The peaches and spices make a tangy, fruity sauce for these pork chops, and it is a versatile dish. See some of the variations below the recipe instructions.
- 6 pork chops (bone-in or boneless)
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 (29-ounce) can peach halves (or slices in light syrup)
- 1 (8-ounce) can tomato sauce
- 1/4 cider vinegar
- 1/4 cup brown sugar (light or dark, packed)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Lay the pork chops out on a sheet of parchment paper or wax paper. Sprinkle both sides lightly with kosher salt and freshly ground black pepper. Dust lightly with flour.
In a large, heavy skillet or saute pan over medium-high heat; add the olive oil.
When the olive oil is hot, arrange the pork chops in the pan. Cook for about 3 minutes on each side, or until nicely browned. Transfer the pork chops to the crockery insert of the slow cooker.
Drain the peach syrup into a bowl and set aside. Arrange the peaches over the pork chops.
In a medium bowl, combine 1/4 cup of the peach syrup with the tomato sauce, vinegar, brown sugar, cinnamon, and cloves. Whisk to blend thoroughly.
Pour the sauce mixture over the peaches and pork chops in the slow cooker.
Cover and cook on low for 4 to 6 hours, or until the pork is tender and is done as desired (see food safety note, below).
- Bone-in chops are the most flavorful, but they do tend to fall off the bone when cooked for a long period of time. Check the temperature of the chops after about 3 to 4 hours if you do not want them falling apart.
- According to foodsafety.gov, fresh pork must be cooked to a minimum temperature of 145 F (63 C) on a food thermometer inserted into the thickest part of the meat.
- Use your favorite barbecue sauce in the sauce mixture and omit the tomato sauce and cloves. You'll have a nice, smoky flavor with barbecue sauce.
- After the pork chops are browned, add about 1 cup of onion and bell pepper slices. Saute until the onion is just translucent; add the mixture to the pork chops in the slow cooker along with the peaches.