Go Back
+ servings

Slow Cooked Spicy Peach Pork Chops

Servings 8
Author Melissa Sperka


  • 8 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 used 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
  • 2 tsp minced garlic [about 4 cloves]
  • 1 small green pepper small diced
  • 1 medium onion small diced


  • 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 6-7 hours for a thinner chop and 7-8 for a thicker pork chop or until fork tender.
  • To thicken the sauce: Mix one tablespoon of corn starch in a small amount of cold water until it's completely dissolved. Add to the hot sauce, stirring constantly until it thickens.
  • Serve over rice pilaf if desired.


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.