Slow-Cooker Peach Pork Chops with Savory Herb Sauce

Introduction & Inspiration

If you’re looking for a wonderfully simple yet surprisingly flavorful way to prepare pork chops, then you are going to love these Slow-Cooker Peach Pork Chops! Imagine thick, bone-in pork loin chops, first seared to a lovely golden brown, then gently simmered for hours in your slow cooker with sweet canned peaches and a unique savory-sweet sauce. The sauce is a delightful blend of tomato sauce, the reserved peach juice, water, a touch of soy sauce, and a classic trio of dried herbs – rosemary, thyme, and basil – with a tiny hint of cayenne for warmth.

My inspiration for this recipe comes from wanting to create a pork chop dish that’s both incredibly easy (thanks to the slow cooker!) and offers a more interesting flavor profile than just plain baked or fried chops. The combination of sweet peaches with the savory, herby tomato-based sauce and tender pork is truly delightful and a bit unexpected.

This dish is perfect for a comforting weeknight dinner when you want something mostly hands-off, or for a cozy weekend meal. The pork becomes wonderfully tender, and the sauce is perfect for spooning over rice or mashed potatoes. It is a perfect easy pork chop recipe.

Nostalgic Appeal / Comfort Factor

Pork chops, especially when cooked until tender and served with a flavorful sauce, are classic comfort food for many. They evoke feelings of hearty, home-cooked family meals. The combination of fruit with pork, like apples or peaches, also has a certain nostalgic, old-fashioned charm, often found in traditional American or European recipes.

This recipe, with its savory herb sauce and sweet peaches, taps into that comforting familiarity while offering a slightly unique flavor twist. The slow cooking process itself adds to the comfort – the aroma filling your home promises a satisfying meal made with ease.

It’s a dish that feels both homey and a little bit special, perfect for a comforting and flavorful dinner. A perfect comfort food dish.

Homemade Focus (Sauce Blend & Slow Cooking)

While this recipe cleverly utilizes convenient canned peaches and tomato sauce, the homemade focus shines in the initial preparation of the pork chops and the creation of the unique cooking sauce by blending these pantry staples with fresh herbs (though dried are listed, fresh would elevate) and seasonings.

You’re searing the pork chops yourself to build flavor and then combining the sauce ingredients to create a specific savory-sweet-herby profile. The slow cooking process then works its magic, tenderizing the pork and allowing all those homemade sauce flavors to meld beautifully and infuse the meat.

It celebrates how easily you can craft a flavorful, satisfying meal at home by thoughtfully combining simple ingredients and letting your slow cooker do the gentle work. The homemade sauce is delicious.

Flavor Goal

The primary flavor goal is exceptionally tender, juicy pork chops infused with a balanced savory, sweet, and slightly tangy sauce that features notes of peach, tomato, herbs, and a hint of soy.

The pork chops should be fall-apart tender. The canned peaches will soften further and lend their sweetness to the sauce, while the reserved peach juice enriches it. The tomato sauce provides a savory, acidic base, complemented by the umami of soy sauce. The dried rosemary, thyme, and basil should provide a classic herbaceous aroma and taste, with a tiny kick from the cayenne.

The overall experience should be moist, flavorful pork with soft peaches in a savory-sweet, herby sauce – a comforting and unique flavor combination. A perfect balance between flavour and texture.

Ingredient Insights

• Bone-in Center-Cut Pork Loin Chops (7 ounces each): Using bone-in chops helps keep the meat moist and flavorful during slow cooking. About 1-inch thick is a good size. Searing them first adds great flavor.
• Canola Oil: For searing the pork chops.
• Canned Sliced Peaches in Extra-Light Syrup (Drained, Juice Reserved): Provides fruity sweetness and tender fruit pieces. The reserved juice is a key component of the cooking sauce.
• Canned Tomato Sauce: Forms the savory, acidic base of the cooking liquid.
• Water: Adds necessary liquid for the slow cooking process and sauce consistency.
• Reduced-Sodium Soy Sauce: Adds a touch of umami and savory depth, balancing the sweetness.
• Dried Herbs (Rosemary – crushed, Thyme, Basil): A classic trio that imparts aromatic, herbaceous notes to the sauce. Crushing dried rosemary helps release its flavor.
• Cayenne Pepper (Dash to ⅛ teaspoon): Adds a very subtle background warmth. Adjust to taste or omit if preferred.
• Salt & Pepper (Implied for searing pork): While not explicitly listed for seasoning the pork before searing, it’s a standard and recommended step. The sauce ingredients (tomato sauce, soy sauce) will also contribute salt.

Essential Equipment

• Small Skillet: For browning the pork chops.
• 1.5-quart Slow Cooker (Crockpot): The recipe specifically calls for this very small size, which is crucial for the 2 chops and liquid volume to cook correctly without drying out or taking excessively long. (Note: If using a larger slow cooker, you may need to double or triple the recipe, or the results will differ significantly).
• Knife & Cutting Board: For any prep (though most ingredients are ready to use).
• Small Bowl: For combining the sauce ingredients.
• Measuring Cups & Spoons:
• Can Opener:
• Tongs: For handling pork chops.

Ingredients

(Based on 1x column, makes 2 servings)

Pork Chops & Searing:

• ▢ 2 bone-in center-cut pork loin chops (7 ounces each, about 1-inch thick)
• ▢ 2 teaspoons canola oil
• ▢ (Optional but Recommended: Salt and pepper to taste for searing)

Peach & Herb Sauce:

• ▢ 1 can (8.25 ounces) sliced peaches in extra-light syrup, drained (RESERVE JUICE)
• ▢ Reserved juice from canned peaches
• ▢ 1 can (8 ounces) tomato sauce
• ▢ ½ cup water
• ▢ 1 teaspoon reduced-sodium soy sauce
• ▢ ⅛ teaspoon dried rosemary, crushed
• ▢ ⅛ teaspoon dried thyme
• ▢ ⅛ teaspoon dried basil
• ▢ Dash to ⅛ teaspoon cayenne pepper (optional)

Garnish (Optional):

• ▢ Fresh parsley, chopped

Step-by-Step Instructions

1. Prepare and Brown Pork Chops:

• Pat the bone-in pork loin chops dry with paper towels. (Optional but recommended: Season them lightly on both sides with salt and pepper).
• Heat the canola oil in a small skillet over medium-high heat.
• Carefully place the seasoned pork chops in the hot skillet. Brown them well on both sides (about 2-3 minutes per side). This step adds great flavor.
• Once browned, carefully remove the pork chops from the skillet and drain off any excess fat from the pan if desired.

2. Prepare Slow Cooker and Sauce:

• Transfer the browned pork chops to a 1.5-quart slow cooker.
• Drain the can of sliced peaches, making sure to reserve all the juice from the can.
• In a small bowl, combine the reserved peach juice, the can of tomato sauce, ½ cup water, reduced-sodium soy sauce, crushed dried rosemary, dried thyme, dried basil, and the dash to ⅛ teaspoon of cayenne pepper (if using). Stir well until all sauce ingredients are combined.

3. Assemble in Slow Cooker and Cook:

• Pour the prepared sauce mixture evenly over the pork chops in the slow cooker.
• Arrange the drained peach slices on top of the pork chops and sauce.
• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for approximately 5 hours, or until the pork is very tender and cooked through (internal temperature should reach at least 145°F to 160°F, followed by rest for chops).

4. Serve:

• Once the pork is fall-apart tender, turn off the slow cooker.
• Carefully remove the pork chops and peaches to serving plates.
• Spoon the flavorful sauce from the slow cooker generously over the pork chops and peaches.
• Garnish with fresh chopped parsley, if desired. Serve hot.

Troubleshooting

• Pork Chops Dry/Tough: Pork loin chops are leaner than shoulder and can dry out if overcooked, even in a slow cooker. Ensure you’re using bone-in, ~1-inch thick chops as specified. Cooking on LOW is crucial. Check for tenderness at the earlier end of the time range if chops are thinner. Searing helps lock in some moisture.
• Sauce Too Thin/Watery: Peaches and pork can release liquid. If the sauce is much thinner than desired at the end, you can carefully pour it into a small saucepan and simmer it on the stovetop for 5-10 minutes to reduce and thicken. A tiny slurry of cornstarch (1/2 tsp cornstarch + 1 tbsp cold water) could also be whisked into simmering sauce.
• Sauce Too Sweet: Depends on the sweetness of the canned peaches and their syrup. Using peaches in “extra-light syrup” helps. Balance with the savory tomato sauce and herbs.
• Flavor Bland: Ensure seasonings (rosemary, thyme, basil, cayenne) are fresh. The soy sauce and tomato sauce provide base flavor. Consider adding a minced garlic clove (sautéed briefly after browning pork) to the sauce for more depth.
• Slow Cooker Size Critical: If a much larger slow cooker is used for just two chops, the liquid layer will be very shallow, and the dish may cook too quickly or dry out. This recipe is specifically for a small 1.5-quart slow cooker.

Tips and Variations

• Searing is Important: Don’t skip browning the pork chops; it adds a lot of flavor.
• Small Slow Cooker: This recipe is designed for a 1.5-quart slow cooker. If using a larger one, you’ll likely need to double or triple the recipe to ensure proper cooking and prevent drying out.
• Fresh Peaches: If fresh peaches are in season, you can use about 2 medium ripe peaches, peeled and sliced, instead of canned. You may need to add 2-3 tablespoons of sugar and increase the initial water by about 1/4 cup to compensate for the lack of syrup.
• Herbs: Use fresh herbs if you have them! Substitute about 1/2 teaspoon of each fresh chopped rosemary, thyme, and basil for the ⅛ teaspoon dried. Add fresh herbs during the last 30 minutes of cooking.
• Add Aromatics: Sauté 1/4 chopped onion and 1 minced garlic clove in the skillet after browning the pork (before making sauce in it, if you were to do so) for extra flavor. This recipe adds them directly via sauce.
• Different Protein: Boneless, skinless chicken thighs would also work well with this sauce and slow cooking method (adjust cook time, likely 3-4 hours on LOW).
• Spice Level: Adjust the amount of cayenne pepper to your preference for heat.

Serving and Pairing Suggestions

• Serve Hot: Pork chops and warm sauce are best enjoyed immediately.
• With Rice or Mashed Potatoes: Perfect for soaking up the delicious peach and herb sauce.
• Steamed Green Beans or Asparagus: A simple green vegetable provides a nice fresh contrast.
• Crusty Bread: For mopping up every last bit of sauce.
• Comforting Meal: Ideal for a cozy dinner.

Nutritional Information

(Note: Estimated, per serving, assuming 2 servings. Variable based on pork chop size, fat content, and specific canned good brands.)

• Calories: 450-600
• Fat: 20-30g
• Saturated Fat: 7-12g
• Cholesterol: 100-140mg
• Sodium: 700-1000mg+ (Tomato sauce and soy sauce contribute significantly)
• Total Carbohydrates: 30-40g (from peaches, syrup, tomato sauce)
• Dietary Fiber: 2-4g
• Sugars: 20-30g (from peaches, syrup, tomato sauce)
• Protein: 35-45g

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Recipe Summary and Q&A

Summary: These Slow-Cooker Peach Pork Chops feature two bone-in center-cut pork loin chops, first browned in a skillet. The chops are then transferred to a small 1.5-quart slow cooker. A sauce is made by combining the reserved juice from a can of sliced peaches, canned tomato sauce, water, reduced-sodium soy sauce, crushed dried rosemary, dried thyme, dried basil, and a dash of cayenne pepper. This sauce is poured over the pork chops, and the drained peach slices are placed on top. The dish is cooked covered on LOW for about 5 hours until the pork is tender.

Q&A:

• Q: Why use such a small (1.5-quart) slow cooker?
  • A: This recipe is for a small serving (2 pork chops). Using a small slow cooker ensures the chops and sauce are not spread too thinly, which helps them cook evenly, stay moist, and prevents the sauce from evaporating or scorching too quickly. If you only have a larger slow cooker, you’d need to significantly increase the recipe or the results might be poor.
• Q: Can I use boneless pork chops?
  • A: Yes, you can use boneless pork loin chops. They may cook a bit faster, so start checking for tenderness and internal temperature (145-160°F followed by rest) around the 3.5-4 hour mark on LOW. Bone-in chops tend to stay more moist.
• Q: My pork chops often turn out dry. How does the slow cooker help?
  • A: Slow cooking in a moist environment with a sauce is very gentle on meat, especially leaner cuts like pork loin chops. The low, consistent heat and trapped steam help to break down tissues slowly without drying out the meat as much as high-heat oven roasting might. Using bone-in chops also helps retain moisture.
• Q: What if I don’t have crushed dried rosemary?
  • A: You can use regular dried rosemary. If the leaves are large, gently crush them between your fingers before adding them to the sauce to help release their flavor. If using fresh rosemary, use about 1/2 teaspoon finely minced.