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).
Tips and Variations
- 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 and add to the pork chops in the slow cooker along with the peaches.
- 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.
Food Safety Note
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||6 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||4 g|