Slow-Cooker Peach Pork Chops with Savory Herb Sauce
Make tender Slow-Cooker Peach Pork Chops! This easy recipe features bone-in pork loin chops browned then simmered with peaches in a unique tomato, soy, and herb sauce.
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
Instructions
. 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.