Recipe by Mary Butterfield
Another good way to combine peaches and pork chops.
Top Review by spinner_bna
Although the meat came out wonderfully, tangy and a little bit fruity and OH so tender, we weren't to big on the texture of the peaches when they were cooked in the crockpot. We didn't end up eating those, but they worked beautifully with the meat! I served it with mashed potatoes and sweetlet peas, then used the leftover meat in a stew the next day and the flavour still came through nicely. Different, but not overbearing!
- 6 pork chops, browned (boneless work best)
- 2 tablespoons vegetable oil
- 1⁄2 cup peach preserves
- 1 (15 ounce) can peaches, drained but reserving 1/3 cup syrup
- peach (fresh or canned)