Peach Barbecue Smothered Pork Chops
User Reviews
3.2
Peach Barbecue Smothered Pork Chops
Description
In this dish, pork loin chops are first seasoned and browned in olive oil, then transferred to a slow cooker. Aromatics including onion, shallot, and garlic are lightly sautéed to soften and pick up browned bits from the pan before being added to the slow cooker along with peeled ripe peaches. The sauce, which contains elements like apple cider vinegar, bourbon, brown sugar, Worcestershire sauce, honey, Dijon mustard, lemon juice, salt, and black pepper, is whisked together and poured over the meat and fruit.
The pork chops cook on low heat for 6-7 hours, allowing the meat to become tender while the flavors meld. After cooking, the chops are carefully removed to keep them intact. The remaining liquid is pureed to a smooth sauce, which is then adjusted for seasoning as needed. Served garnished with fresh parsley, the dish offers a mix of sweet, savory, and slightly tangy flavors with a tender pork texture suitable for a comforting meal.
This slow-cooked recipe is ideal for a hands-off preparation that results in fall-apart tender pork with a rich, fruity sauce. Care should be taken when removing the chops to keep the meat whole. The pureed sauce can be adjusted in seasoning to balance sweetness and acidity to taste.
Ingredients
- 2 pork loin chops about 1 -- 1/2 lbs You can also use boneless, bone-in, center cut
- 2 Tbsp olive oil
- 1 onion peeled and chopped, small, Vidalia or Maui
- 1 shallot peeled and minced, large
- 2 garlic smashed, cloves
- 2 peach peeled and chopped, ripe
for the sauce
- 1/4 cup apple cider vinegar
- 1/4 cup bourbon
- 1 Tbsp dark brown sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp honey
- 1 tsp Dijon mustard
- lemon juice of half
- 1 tsp salt
- 1 tsp black pepper fresh cracked
garnish
- parsley minced, fresh
Instructions
- Season the chops on both sides with salt and pepper. Coat the bottom of a skillet with the oil and heat on medium high heat until quite hot but not smoking. Brown the chops on both sides and remove to the crock pot.
- Lower the heat and add the onions and shallots and garlic to the pan with a dash of water and saute for a couple of minutes. Scrape up any brown bits from the bottom of the pan. Add the onions to the chops in the crock pot, making sure to get all the juices from the pan.
- Add the peaches to the crock pot as well.
- Whisk together the sauce ingredients and pour over the peaches and chops. Cook for 6-7 hours on low.
- Carefully remove the chops from the cooker. The meat will be falling off the bone, so if you want them to stay intact, use extra care. Set the meat aside.
- Check the remaining liquid for any bone fragments and then puree in a blender or food processor. Taste and adjust the seasonings if necessary.
- Serve the chops topped with the sauce and garnished with fresh parsley.
Notes
- Use pork loin chops about 1 to 1.5 pounds each, boneless or bone-in as preferred.
- Slow cook on low for 6-7 hours to ensure meat becomes tender and flavorful.
- When removing chops, handle gently as they can fall apart easily after cooking.
- Puree sauce carefully, checking for any bone fragments before blending.
- Adjust sauce seasoning after pureeing to balance acidity, sweetness, and spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 42g | 14% |
| Protein | 32g | 64% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 1393mg | 58% |
| Potassium | 954mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 19mg | 21% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.2
You'll Also Love
