Slow Cooked Peachy Pork Chops Recipes

Steps:

• Place browned pork chops in crock pot; season with salt and pepper.
• Place peaches on top of pork chops.
• Mix brown sugar, cinnamon, tomato sauce, syrup and vinegar.
• Pour over pork chops and peaches.
• Cook on low for 4-6 hours.

Steps:

• 1. In a skillet, brown pork chops in oil; drain. Transfer to greased crock-pot.
• 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.
• 3. Cover and cook on low for 5 hours or until pork is tender.

Steps:

• Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
• Photograph by Christopher Testani

Steps:

• In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

Steps:

• 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.

Steps:

• 1. In lg skillet, over med-high heat, brown chopss in oil. Pour off any fat. In bowl, combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup reserved peach syrup and vinegar, mix well. Sprinkle pork chops w/ salt and peper. Arrange chops in slow-cooker, place peaches on top of chops. Pour tomato mix over all. Cover, cook on low for 4-6 hrs, or until pork is completely done.