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Slow Cooker Pork Chop Recipe
Slow Cooker Pork Chop Recipe photo by Taste of Home

Slow Cooker Pork Chop Recipe

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“I played around with many variations of this recipe until I came up with one that was just right,” Bonnie Morrow writes from Spencerport, New York. “The warm peaches make an excellent side dish for the pork.”
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 2 servings

Ingredients

  • 2 bone-in center-cut pork loin chops (7 ounces each)
  • 2 teaspoons canola oil
  • 1 can (8-1/4 ounces) sliced peaches
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1 teaspoon reduced-sodium soy sauce
  • 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried basil
  • Dash to 1/8 teaspoon cayenne pepper

Nutritional Facts

1 pork chop with 1/2 cup peach sauce (prepared with sliced peaches in light syrup) equals 414 calories, 21 g fat (6 g saturated fat), 97 mg cholesterol, 694 mg sodium, 23 g carbohydrate, 3 g fiber, 34 g protein.

Directions

  1. In a small skillet, brown pork chops in oil; drain. Transfer to a 1-1/2-qt. slow cooker.
  2. Drain peaches, reserving juice. In a bowl, combine the tomato sauce, water, soy sauce, rosemary, thyme, basil, cayenne and reserved peach juice; pour over pork. Top with peaches. Cover and cook on low for 5 hours or until pork is tender. Yield: 2 servings.
Originally published as Peachy Pork Chops in Cooking for 2 Fall 2006, p37

Nutritional Facts

1 pork chop with 1/2 cup peach sauce (prepared with sliced peaches in light syrup) equals 414 calories, 21 g fat (6 g saturated fat), 97 mg cholesterol, 694 mg sodium, 23 g carbohydrate, 3 g fiber, 34 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Slow Cooker Pork Chop

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 17, 2014

I really wanted to like this, but I didn't. I used 1.5-inch thick boneless pork loin chops and cooked it for 6.5 hours for the added thickness. I might have over cooked it; it's hard to tell with crockpot meats: if they've had too much or not enough time. The meat was rather tough, but the muscle tissue separated easily; could have been a factor of the leanness of the meat. We decided that we do not care for the combination of peaches and rosemary. The tomato didn't add anything either. I served it over egg noodle and it didn't soak up any sauce, of which there was a lot; rice or mashed potatoes would definitely be a better option for a startch.

MY REVIEW
Reviewed Feb. 8, 2014

This was quite delicious. Boneless or bone in pork chops work, excellent with rice or egg noodle.

MY REVIEW
Reviewed Sep. 23, 2013

I used a small pork roast instead of chops.

Was out of tomato sauce and used salsa one time and tomato juice the next.

I always substitute with whatever I have on hand and I enjoy being creative anyway.

Instead of the individual spices I've also used spice blends.

Most recipes on TOH site are adaptable and come out delish!

MY REVIEW
Reviewed Sep. 30, 2012

I used boneless chops also and served it with white rice. My husband and I thought it was tender and flavorful. Great way to make chops in a slow cooker!

MY REVIEW
Reviewed Jan. 9, 2010

The only difference I did was use boneless pork chops. It was great.

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