Golden Glow Pork Chops

This recipe is straight out of the 1970s slow-cooker cookbook era, and it’s surprisingly delicious. The combination of pork and stone fruit is classic across many cuisines (German, Chinese, Southern American), and the slow crockpot treatment lets the pork get fall-apart tender while the peaches melt into the sauce.

The sauce works because of careful balance. Brown sugar and the syrup from the canned peaches provide sweetness, vinegar cuts the sweetness with bright acidity, tomato sauce adds savory body, and warm spices (cinnamon and cloves) give the whole thing a gentle warmth. It’s essentially a sweet-sour glaze that thickens slightly as it cooks down.

Browning the chops first is crucial. Skip this step and you’ll end up with pale gray pork that lacks the deep crust that flavors the whole pot. Get the skillet hot and brown both sides aggressively. About 2 to 3 minutes per side is enough.

Use cling peaches specifically as written. They hold their shape better than freestone peaches, which would dissolve into the sauce over the long cook. Drain the peaches well but reserve that quarter cup of syrup for the sauce.

The long, low cook (4 to 6 hours) is what transforms tougher pork chops into something silky. Don’t try to speed this up by using high heat, the chops will toughen instead of tenderize.

Pro Tips

• Use bone-in pork chops if you can find them. They stay juicier than boneless during the long cook.
• Trim the fat cap to about ¼ inch. Some fat is good for flavor but a thick cap won’t render in a slow cooker.
• Spoon some sauce over the peaches halfway through cooking to keep them coated.
• Serve over rice, mashed potatoes, or buttered egg noodles to catch the sauce.

Variations

• Substitute apricot halves or pineapple chunks for the peaches.
• Add 1 tablespoon Dijon mustard to the sauce for extra tang.
• Stir in ½ teaspoon ground ginger for a more Asian-inspired flavor profile.