I'm not a huge fan of
pork. Never have been and probably never will be. I like to say that it's a
texture thing, cause pork will always feel like pork in my mouth. And yes, I
think that pork pretty much always tastes the same. But really, it all
boils down to the fact that I had 2 potbellied pigs growing up -Wilbur and
Allison- and they were the first pets I really loved. Quiet. I grew up in the
country. But PK loves pork chops and I try to make them once or twice a month.
Usually I grab a sandwich or just eat veggies when we have chops, but the smell
of the peach glaze was so delicious that I had no choice but to try some. And
it was delicious. Even PK, who's one of the most difficult people
to please in the kitchen, went back for THIRDS. (I only had one plate, but it
was kind of a big plate... for me). This is definitely one I'll be keeping in
my recipe box to make again.
I made double the recipe since I had so many pork chops to cook. Hint: when you buy a family sized pack of pork chops, it's a good idea to break them up into smaller batches unless your family is big enough to warrant 9 chops per meal.
- 1 (29.0 ounce can) peach halves
- 4 (5-6 ounce) bone-in pork loin chops, 1 inch thick
- 1 (tablespoon) vegetable oil
- Pinch salt and black pepper, to taste
- 1/4 (cup) brown sugar, packed
- 1/2 (teaspoon) ground cinnamon
- 1/4 (teaspoon) ground cloves
- 1 (8.0 ounce can) tomato sauce
- 1/4 (cup) cider vinegar
- Drain peaches, reserving 1/4 cup juice (discard remaining juice or save for another use); set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to a slow cooker. Sprinkle with salt and pepper.
- In a bowl, combine the brown sugar, cinnamon and cloves; mix well. Add the tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves on top. Cover and cook on low for 6-8 hours or until the meat is tender.
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