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Golden Peach Pork Chops

 Golden Peach Pork Chops
Peach halves add a hint of sweetness to pork chops in this time-tested favorite from Adele Durocher of Newport Beach, California. The flavorful sauce is nicely seasoned with cinnamon and cloves.
5 ServingsPrep: 15 min. Cook: 6 hours


  • 1 can (29 ounces) peach halves
  • 5 bone-in pork loin chops (1 inch thick)
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup cider vinegar


  • Drain peaches, reserving 1/4 cup juice (discard remaining juice or
  • save for another use); set fruit and juice aside. In a large
  • skillet, brown pork chops on both sides in oil; transfer to a 3-qt.
  • slow cooker. Sprinkle with salt and pepper.
  • In a small bowl, combine the brown sugar, cinnamon and cloves. Add
  • the tomato sauce, vinegar and reserved peach juice. Pour over the
  • chops. Arrange peach halves over the top. Cover and cook on low for
  • 6-8 hours or until the meat is tender. Yield: 5 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.