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Slow Cooked Peach Barbecue Smothered Pork Chops

Slow Cooked Peach Barbecue Smothered Pork Chops

Tender pork chops slow-cooked with peach preserves, barbecue sauce, Worcestershire sauce, and onions for a sweet and smoky family dinner. Serve the saucy chops over mashed potatoes, rice, or another favorite side.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pork and Seasoning
  • 4 chops Pork chops, bone-in or boneless, about 3/4 inch thick
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon, or to taste Salt
Peach Barbecue Sauce
  • 1 cup Peach preserves or peach jam
  • 1 cup Prepared barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 1 medium Medium onion, thinly sliced
  • 2 tablespoons Water, if needed to thin the sauce

Method
 

Step-by-Step
  1. Trim excess fat from the pork chops. Season both sides evenly with the salt, black pepper, and garlic powder.
  2. For better color, brown the seasoned chops quickly in a skillet before slow cooking. This optional step is only for browning, so avoid cooking the pork through at this stage.
  3. Arrange the thinly sliced onion across the bottom of the slow cooker. The onion creates a flavorful bed and helps keep the chops from sitting directly against the cooking surface.
  4. Stir the peach preserves, barbecue sauce, and Worcestershire sauce together in a bowl. Add up to 2 tablespoons of water only if the mixture is unusually thick and difficult to pour.
  5. Place the pork chops over the onions and pour the peach barbecue mixture over the top. Turn or spoon the sauce as needed so each chop is well coated.
  6. Cover and cook on LOW for 6–8 hours or on HIGH for approximately 4–5 hours. Check that the pork reaches at least 145°F internally and spoon the sauce and softened onions over the chops before serving.

Notes

Use peach preserves rather than fresh peaches for the thick, concentrated sauce this recipe needs. If the sauce tastes too sweet, stir in 1–2 teaspoons cider vinegar or a small amount of hot sauce. Refrigerate leftovers promptly and reheat gently with some sauce to help the pork stay moist.