This 5-ingredient slow cooker peach preserves pork is one of those set-it-and-forget-it dinners that makes busy weeknights feel a little more special. You literally lay raw center-cut pork chops in the crockpot, pour a sweet and tangy peach mixture over the top, and let the slow cooker do all the work. The pork turns tender and juicy while the peach preserves melt into a glossy sauce that kids absolutely love. It has that comforting, Midwest potluck feel with almost no effort, which makes it perfect for family dinners or Sunday suppers.
Serve these peachy pork chops over fluffy mashed potatoes, buttered egg noodles, or simple white rice to soak up all that sweet-savory sauce. A side of steamed green beans, roasted broccoli, or a crisp salad helps balance the richness. Warm dinner rolls or cornbread are great for mopping up the extra sauce, and if you want to round it out, sliced fresh peaches or a simple fruit salad on the side ties the whole meal together.
5-Ingredient Slow Cooker Peach Preserves Pork ChopsServings: 4
Ingredients
4 raw center-cut pork chops (about 1 to 1 1/2 pounds total, 3/4 to 1 inch thick)
3/4 cup peach preserves
1/4 cup low-sodium soy sauce
2 tablespoons apple cider vinegar
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
Directions
Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup, if desired.
Lay the raw center-cut pork chops flat in a single layer on the bottom of the slow cooker insert. They should look like a neat layer covering the bottom.
In a small bowl, whisk together the peach preserves, soy sauce, apple cider vinegar, and minced garlic until smooth and well combined.
Pour the peach mixture evenly over the pork chops, making sure each chop is coated. Use a spoon to spread the mixture if needed so no chop is left bare.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the pork chops are cooked through and very tender. The internal temperature should reach at least 145°F (63°C).
Once done, taste the sauce and, if you like, season lightly with salt and pepper to balance the sweetness (remember the soy sauce already adds salt).
Serve the pork chops with plenty of the peach sauce spooned over the top. If the sauce seems thin, you can remove the chops to a plate and simmer the sauce in a small saucepan on the stove for a few minutes to thicken slightly before serving.
Let any leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to keep the pork moist.
Variations & Tips
For picky eaters, you can reduce the vinegar to 1 tablespoon to make the sauce a bit sweeter and less tangy, or stir in an extra spoonful of peach preserves at the end. If your kids like a little barbecue flavor, replace half of the peach preserves with your favorite barbecue sauce for a peach-BBQ twist. For a slightly spicier version that adults might enjoy, add a pinch of red pepper flakes or a dash of hot sauce to the peach mixture. If you don’t have fresh garlic on hand, garlic powder works just fine and keeps things extra simple. You can also add sliced onions or a handful of baby carrots on top of the pork chops before pouring on the sauce for a built-in side. For a leaner option, this same method works with boneless, skinless chicken breasts or thighs, adjusting cook time as needed until they reach a safe internal temperature.
Food safety tips: Always start with raw pork chops that have been properly refrigerated and are within their use-by date. Avoid rinsing raw pork, as it can spread bacteria around the sink area; simply pat dry if needed. Make sure the chops are laid in a single layer so they cook evenly. Use a food thermometer to confirm the thickest part of each chop reaches at least 145°F (63°C), then let them rest a few minutes before serving. Do not leave cooked pork sitting at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Cool leftovers quickly and refrigerate in shallow containers. Reheat leftovers to at least 165°F (74°C) before serving again.
