As we reach the end of the Peach harvest in California (June to mid-September), I thought it would be nice to take a moment and savor this scrumptious fruit. What better way to embrace a golden peach than to pair them with slow-cooked pork chops for a celebration of food delights? While I miss picking our own peaches at the family farm, since relocating to another agricultural mecca – Stanislaus County – there are fruit stands galore just north of our home. While Almond and Walnut crops far exceed those of cling peaches, a few small farms still exist. Here’s to cling peaches, pork chops and fading summer afternoons!
Crock Pot Pork Peach Chops
2 tablespoons olive oil
4 boneless pork chops
Freshly ground black pepper
2 peaches, thinly sliced
1 medium red onion, thinly sliced
1/4 teaspoon crushed red pepper flakes or to taste
3 sprigs fresh thyme
1/2 cup chicken stock
2 tablespoons apple cider vinegar
1 1/2 tablespoons brown sugar
2 cups cooked white rice, for serving
Freshly chopped parsley, for garnish
In a large skillet over medium-high heat, heat oil. Season both sides of pork chops with salt and pepper, and sear until golden, about 2 minutes per side.
Place seared chops into slow cooker.
Peel and thinly slice peaches. Cut onion into thin rings. Place peaches, onions, a pinch of salt, a dash of pepper and a sprinkling of red pepper flakes over pork chops.
In a large measuring cup, mix thyme, chicken stock, apple cider vinegar and brown sugar. Stir until well blended. Pour mixture over chops, making sure pork, onions and peaches are well coated.
Cover and cook on LOW until pork chops are tender, and peaches are soft, about 2 hours.
Remove cooked thyme then serve over rice garnished with fresh parsley.
Original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a54689/easy-crock-pot-pork-chops-recipe/