Slow Cooked Spicy Peach Pork Chops

Course Main Course

Cuisine American

Keyword slow-cooked-pork-chops-recipe, slow-cooked-spicy-peach-pork-chops

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 306kcal

Author Melissa Sperka

Ingredients

8 3/4 inch thick boneless pork chops [about 2 1/2 lbs]
1/2 cup all purpose flour
1/2 tsp each salt black pepper & paprika
For the sauce:
1 12 oz jar peach preserves
1/2 cup sweet & spicy chili sauce [i.e. Asian style Annie Chun's Korean]
1/3 cup apple cider vinegar
1/4 cup dijon or whole grain mustard
2 Tbsp soy sauce
2 Tbsp butter melted
4 cloves minced garlic
1 small green pepper diced
1 medium onion diced

Instructions

Spray the inside of a 6 quart slow cooker with cooking spray. Mix together the flour, salt, black pepper & paprika. Dust both sides of the pork chops with the seasoned flour shaking off any excess.
In a large skillet, brown the pork chops on both sides over high heat in a couple of drizzles of olive oil. [This step adds a layer of flavor by browning them.] After browning, arrange in the bottom of the slow cooker.
Mix together the sauce ingredients. Pour the sauce over the pork chops, then place the lid firmly on top.
Depending on the thickness of the pork chops cook for 6-8 adjust according to thicken of pork chop. Cook until fork tender.
To thicken the sauce at the end of cooking: Mix one tablespoon of cornstarch with just enough cold water to dissolve. Whisk to the hot sauce, stirring constantly until thickened. Repeat, if needed.
Serve over rice pilaf, if desired.

Notes

You may need to adjust your cooking time based on the thickness of the pork chops. These pork chops were around 3/4 inches thick and they were ready in 7 hours. They're never perfectly the same size. If you're cooking pork chops that are thicker, you'll likely need to increase the cooking time by 30 minutes-1 hour.

Nutrition