Simplicity rules! At least in this case keeping the ingredients few and the preparation minimal yields amazing results. Slow cooked and glazed in a simple peach and butter sauce, these pork chops are a family favorite yet something I would be proud to serve to dinner guests too! Tender, juicy and flavorful, these chops go perfectly with so many different sides. My personal favorite veggie to serve them with is Brussels Sprouts but you could serve them along with some peas instead. I think they just look especially fancy along side a green veggie!
I used a boneless skinless pork loin chop but these would also be especially delicious with a bone-in chop or a thick cut chop. Not to mention they would look even more beautiful being presented to guests. Now I just need to find someone to come to dinner so that I can make these again!
You will start out by melting a little butter in a hot skillet until it starts to bubble and foam and then until it just starts to turn brown. Then you simply whisk in the peach preserves and seasoning and that’s it! Pour this over the chops in the slow cooker and it’s hands off the rest of the day!
My kids love these because they are a little sweet and we love them because…well, because they are a little sweet! And a little savory with the browned butter. Just the perfect combo for everyone!!
- 4-6 boneless pork loin chops (about 1.5 pounds)
- 6 tablespoons butter
- ¾ cup peach preserves (no sugar added)
- ½ teaspoon thyme
- ½ teaspoon salt
- In a skillet over medium high heat melt the butter and whisk occasionally until it starts to bubble and foam
- Continue whisking until it just starts to develop little brown flecks, add seasonings and then remove from heat
- Continue to whisk and let it cool for 1-2 minutes
- Whisk in preserves until smooth (May be a little chunky with fruit from preserves)
- Place chops in slow cooker and pour sauce over them
- Cover and cook on low for 6-7 hours or high for 3-4
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Yum! I bet the peach + brown butter is a great combination. I can see how this would be loved by kids and adults.
I’m a little confused. The recipe is for Slow Cooker Peach Glazed Pork Chops but there is no peach preserves in the recipe. only apricot preserves. What happened to the peach? I’m sure it is equally delicious with apricot. Also, is sugar free preserves correct?
Typo…fixed!!
This looks great but I’m worried it would be a bit sweet for my family… Any suggestions to add a bit of spice?
Thanks!
I haven’t tested it out but jalapeno flavor generally goes very well with peach. You could saute a few diced jalapenos to add to it? Let me know if you give it a try!
I bet some ginger would give it a nice kick.
Yes it would!!
Did the pork chops really look like this with no browning prior to putting them in the slow cooker? They look lovely, but they look browned too! I usually brown meats before slow cooking anyway. What do you think of this step?
I’m glad you asked this! It depends on the recipe and the cut of meat but for this recipe I did NOT brown the pork chops. They really did brown up this nicely in the slow cooker. Due to the natural sweetness from the peach preserves and butter they browned up easily while slow cooking. I personally think browning them first would cause them to get a little tough and dry in this case since they are a thinner cut of pork.
Do the peach preserves have to be sugar free? Will the chops be too sweet or burn with regular preserves? Thoughts?
They would probably be okay as long as you cook them on low, but they may end up too sweet tasting.
Can I use coconut oil instead of butter
I haven’t tried it so I couldn’t say for sure in this recipe.
This is the best recipe!!! I’m not a pork fan but this has changed my mind!!
I struggled with the butter part at first (gotta move quickly, it will burn before you know it). But 2nd time was a charm.
Thank you for sharing!!!!! 🙂
Yes, I’ve had to start over a few times until I got the hang of it. Thankfully it’s pretty quick to make! Glad you enjoyed it!!
I don’t ever use thyme. Is there an alternative seasoning you would recommend?
Rosemary is also great with pork or you could even try basil!
Hi! Thank you so much for this amazing recipe!!! It’s fantastic. I’ve made it twice with thick cut boneless chops (I tend to get my meat on sale, so it just happened to be whatever is cheapest). And it is simply amazing each time. My family loves it!
Also, for those of you worried about it being too sweet, I have a great alternative: I’m lucky enough to live just a few hours away from Palisade, which means I get fresh (local) peach preserves to use. But one day I came home planning on making this to realize I didn’t have any preserves left! The meat had to be cooked and I’d promised peach pork chops… Well, I used Peach Salsa instead! It’s sweet with a nice savory (and spicier if you get spicy salsa) taste to it. The first time I made it this way I was worried it would be dried out since there wasn’t any liquid, but the pork chops were nice and juicy. I used this same recipe but with the salsa and I think my only suggestion would be to make a little more sauce (more butter+more salsa)- just in case!
Hi Hannah! Thanks so much! The peach salsa sounds amazing, what a great idea!
Were your porkchops frozen or fresh?
Fresh. I typically always recommend using fresh or thawed meat in the slow cooker for best food safety.
What side dishes do you recommend?
Green beans are my favorite with pork chops. These are quick and easy!
Fantastic recipe! I served this to my family and everyone loved it! I used all-fruit peach preserves and the flavor was amazing. I used 8 tablespoons of butter (the whole stick) and a 10oz jar of preserves (the whole jar). So quick and easy to put together and throw in the crockpot. Delicious – Thank you!
Thanks so much! Glad you enjoyed it!
Do the pork chops have to be boneless?
Nope, these would be especially delicious with a bone-in chop!
Trying this for dinner tonight ! Let you know what the family thinks of it.
Hope they loved it, Kamika!
can you used canned peaches in this recipe?
You could certainly add canned peaches, but to make the sauce you will need to use the preserves.