Dump a jar of chunky peach preserves over a stack of raw bone-in pork chops, alongside 3 extra ingredients, into slow cooker for a weekend feast that's the one everyone asks for.

This slow cooker 5-ingredient sticky peach pork is the kind of set-it-and-forget-it weekend feast that makes the whole house smell like you’ve been cooking all day, even though you mostly just dumped everything in the pot. The idea is wonderfully simple: stack bone-in pork chops in your slow cooker, then pour a full jar of chunky peach preserves over the top, plus three pantry-friendly ingredients to balance the sweetness and deepen the flavor. Fruit and pork have a long history together—think of classic pork with apples or prunes—so using peach preserves here is just a modern, Midwestern-friendly shortcut to that same sweet-savory comfort, with almost no effort.

Serve these sticky peach pork chops with something that can soak up the glossy, peachy sauce. Creamy mashed potatoes, buttered egg noodles, or simple steamed rice all work beautifully. For color and contrast, add a crisp green side like roasted green beans, sautéed snap peas, or a basic tossed salad with a tangy vinaigrette to cut through the richness. If you’re feeding a crowd, warm dinner rolls or cornbread on the side let everyone swipe up the extra sauce, and a light fruit salad or slaw makes a refreshing finish.

Servings: 4

4–6 bone-in pork chops (about 2 1/2 to 3 pounds total, 3/4- to 1-inch thick)

Pat the bone-in pork chops dry with paper towels and trim any large, loose pieces of fat if desired. This helps them brown slightly along the edges and keeps the sauce from becoming too greasy.

Stack the pork chops in the bottom of a 5- to 7-quart slow cooker. It’s fine if they overlap or lean against each other; just try to keep them mostly in an even layer so they cook at the same rate.

In a small bowl, whisk together the chunky peach preserves, low-sodium soy sauce, apple cider vinegar, and garlic powder until the mixture is mostly smooth and evenly combined. You should still see bits of peach throughout.

Pour the peach preserve mixture evenly over the stack of raw pork chops in the slow cooker, making sure to scrape every bit out of the jar and bowl. Use the back of a spoon to nudge the sauce so it coats the tops of the chops and drips down between them.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and reach an internal temperature of at least 145°F when checked with an instant-read thermometer in the thickest part, away from the bone.

Once cooked, carefully lift the pork chops out of the slow cooker with tongs, keeping the bones intact, and transfer them to a serving platter. They will be very tender, so support them from underneath as you move them.

If you’d like a slightly thicker, stickier sauce, ladle 1 to 2 cups of the cooking liquid (with the peach chunks) into a small saucepan and simmer over medium heat for 5 to 8 minutes, stirring occasionally, until it reduces to a glossy, spoon-coating consistency.

Spoon the sticky peach sauce over the pork chops on the platter, and serve any remaining sauce on the side so guests can add more at the table. Serve hot, with your favorite sides to catch the extra sauce.

For a little heat, stir 1/4 to 1/2 teaspoon crushed red pepper flakes into the peach preserve mixture before pouring it over the pork chops. If you prefer a smokier profile, add 1 teaspoon smoked paprika or a dash of liquid smoke along with the garlic powder. You can also swap apple cider vinegar for rice vinegar or white wine vinegar if that’s what you have on hand; just avoid plain distilled vinegar, which can be a bit harsh here. Boneless pork chops will work, but reduce the cooking time slightly and check for doneness earlier, as they dry out faster than bone-in. If your chops are very thick (over 1 inch), plan toward the longer end of the cooking range. For a leaner dish, chill leftover sauce, then skim off the solidified fat before reheating. Food safety tips: Always start with fully thawed pork—frozen meat can stay too long in the temperature “danger zone” if cooked from frozen in a slow cooker. Use a clean cutting board and knife just for the raw pork, and wash hands, utensils, and surfaces with hot, soapy water after handling it. Confirm that the pork reaches at least 145°F internally, and refrigerate leftovers within 2 hours in shallow containers. Leftovers reheat well on the stovetop over low heat or in the microwave, with a splash of water if the sauce has thickened too much.