Slow Cooker Pork Chops With Peaches

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/10/23
crock pot pork chops with peaches

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 5 hrs
Total: 5 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
673 Calories
8g Fat
151g Carbs
15g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 673
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 8%
Cholesterol 22mg 7%
Sodium 311mg 14%
Total Carbohydrate 151g 55%
Dietary Fiber 16g 59%
Total Sugars 132g
Protein 15g
Vitamin C 46mg 231%
Calcium 93mg 7%
Iron 4mg 23%
Potassium 1767mg 38%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 6 pork chops, bone-in or boneless

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 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 cup cider vinegar

  • 1/4 cup brown sugar, light or dark, packed

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground cloves

Steps to Make It

  1. Gather the ingredients.

  2. Lay the pork chops out on a sheet of parchment paper or waxed paper. Sprinkle both sides lightly with kosher salt and freshly ground black pepper. Dust lightly with flour.

  3. In a large, heavy skillet or sauté pan over medium-high heat; add the olive oil. 

  4. 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.

  5. Transfer the pork chops to the crockery insert of the slow cooker.

  6. Drain the peach syrup into a bowl and set aside. Arrange the peaches over the pork chops.

  7. 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.

  8. Pour the sauce mixture over the peaches and pork chops in the slow cooker.

  9. 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

  • 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. 

Recipe 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. Sauté until the onion is just translucent; add the mixture to the pork chops in the slow cooker along with the peaches.