Slow Cooked Peach Barbecue Smothered Pork Chops ~ once you try these you’ll never go back to cooking pork chops any other way, they’re fork tender!
There’s some kind of primal switch that gets turned on when I hear the words slow cooked, smothered, and pork chops in the same sentence. I’ve had these in mind ever since I saw Ashley’s recipe on Center Cut Cook. I’m so glad I tried this method because they turned out AMAZING and they’ve renewed my faith in pork chops. I never ever think to buy them because my only experience has been with dry and overcooked meat. These pork chops are the exact opposite. They fall off the bone, and you can eat them with a spoon. A spoon. This will be the way I make pork chops forever after.
I just love to make the occasional hearty meal in the middle of summer, it feels like a real luxury after weeks of light eating. These are double the luxury because, after a quick browning you set them and forget them. Need another excuse? When else are you going to find fresh ripe peaches except in mid summer? You have no choice but to make this now. And in fact that peach barbecue sauce is so wonderful, you might want to double the recipe and use the extra on grilled chicken or ribs. It’s that good.
TIP: Use peach or apricot preserves when fresh peaches are out of season.
- 2 bone-in center cut pork loin chops (about 1 -- 1/2 lbs) You can also use boneless
- 2 Tbsp olive oil
- 1 small Vidalia or Maui onion, peeled and chopped
- 1 large shallot, peeled and minced
- 2 garlic cloves, smashed
- 2 ripe peaches, peeled and chopped
- 1/4 cup apple cider vinegar
- 1/4 cup bourbon
- 1 Tbsp dark brown sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp honey
- 1 tsp Dijon mustard
- juice of 1/2 lemon
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- fresh parsley, minced
- Season the chops on both sides with salt and pepper. Coat the bottom of a skillet with the oil and heat on medium high heat until quite hot but not smoking. Brown the chops on both sides and remove to the crock pot.
- Lower the heat and add the onions and shallots and garlic to the pan with a dash of water and saute for a couple of minutes. Scrape up any brown bits from the bottom of the pan. Add the onions to the chops in the crock pot, making sure to get all the juices from the pan.
- Add the peaches to the crock pot as well.
- Whisk together the sauce ingredients and pour over the peaches and chops. Cook for 6-7 hours on low.
- Carefully remove the chops from the cooker. The meat will be falling off the bone, so if you want them to stay intact, use extra care. Set the meat aside.
- Check the remaining liquid for any bone fragments and then puree in a blender or food processor. Taste and adjust the seasonings if necessary.
- Serve the chops topped with the sauce and garnished with fresh parsley.
- Beef lovers try my Slow Cooker Beef Bourguignon. And, if you like things spicy, try my Slow Cooked Hatch Pepper Chili.