These tasty pork chops are easy to prepare with peaches, tomato sauce, and spices. To add color and thickening, I dust the chops with a little flour before browning. I like Wondra flour for dusting and sprinkling, but all-purpose flour will work as well.
Serve the chops 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.
- 4 to 6 pork chops, bone-in or boneless
- kosher salt and freshly ground black pepper, to taste
- 2 to 3 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 large can (29 ounces) peach halves or slices in light syrup
- 1 can (8 ounces) tomato sauce
- 1/4 cider vinegar
- 1/4 cup light or dark brown sugar, 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 tender and the pork is done as desired (see food safety note, below).
- 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.
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.
- 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.
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