Slow Cooker Pork Chops with Peach Sauce
Recipe GLPR822624e9069010
Tender, fall-off-the-bone pork chops braised in a slow cooker with a homemade peach sauce infused with fresh rosemary, garlic, and warm spices. The pork is seared first to develop flavor, then layered with caramelized onions, fresh peaches, and a sweet-savory sauce made from ketchup, apple cider vinegar, and soy sauce. The peaches and cooking liquid are blended into a silky purée that's spooned over the finished chops. This naturally gluten-free and dairy-free dish is perfect for a comforting weeknight dinner or special meal.
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Ingredients
1 tbsp olive oil
4 bone-in center-cut pork loin chops
1 tsp salt, divided
1 tsp garlic powder
1.5 tsp black pepper, divided
1 yellow onion, chopped
3 garlic cloves, minced
4 fresh peaches, peeled and chopped
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tbsp soy sauce
2 tbsp brown sugar
4 fresh rosemary sprigs
Directions
Heat olive oil in a large skillet over medium-high heat until shimmering. While oil heats, season both sides of pork chops with salt, garlic powder, and pepper.
Once oil is hot, carefully place pork chops in the skillet. Sear for 2–3 minutes per side until golden brown. The chops will not be cooked through at this stage. Transfer to a plate.
Reduce heat to medium. Add chopped onion and minced garlic to the skillet, stirring frequently for 3–4 minutes until softened. Scrape up any browned bits from the bottom of the pan.
Transfer the onion and garlic mixture to the bowl of a slow cooker. Arrange the seared pork chops in a single layer on top, then scatter chopped peaches over the pork.
In a small bowl, whisk together ketchup, apple cider vinegar, soy sauce, brown sugar, remaining salt, garlic powder, and remaining pepper.
Pour the sauce over the pork chops and peaches in the slow cooker. Arrange rosemary sprigs on top of the sauce.
Cover the slow cooker and cook on high for 3–4 hours or on low for 6–7 hours, until pork is very tender and cooked through to an internal temperature of 145°F.
Carefully remove pork chops to a serving plate. If meat has fallen off the bone, retrieve any pieces from the cooking liquid.
Remove rosemary sprigs from the slow cooker and discard the woody stems. Separate the leaves from any remaining stems and return the leaves to the cooking liquid.
Pour the peaches and cooking liquid into a blender. Blend until smooth to create a silky peach sauce.
Spoon the peach sauce over the pork chops and serve immediately.
