This 3-ingredient slow cooker peach pork chops recipe is one of those set-it-and-forget-it meals that makes busy days feel a little easier and a lot more comforting. You literally toss the bone-in pork chops and fruit into the crock, turn it on, and let it cook all day. By dinnertime, the pork is fall-off-the-bone tender and bathed in a sweet, tangy peach sauce that tastes like you fussed over it for hours. It’s a simple, homey dish that feels special enough for Sunday dinner but easy enough for any weeknight—my husband always goes back for seconds.
Serve these peachy pork chops over a bed of fluffy mashed potatoes, buttered egg noodles, or simple steamed white rice so all that sweet-savory sauce has something to soak into. A green veggie on the side—like roasted green beans, steamed broccoli, or a simple side salad—balances out the richness. Warm dinner rolls or cornbread are great for mopping up the extra juices. If you want to stretch the meal for a crowd, shred the leftover pork and spoon it with the peaches over toasted buns for a fun open-faced sandwich the next day.
3-Ingredient Slow Cooker Peach Pork Chops
Servings: 4
Ingredients
4 bone-in pork chops, about 1-inch thick (around 2 to 2 1/2 pounds total)
2 cans (15 ounces each) sliced peaches in juice or light syrup, undrained
1 packet (1 ounce) dry onion soup mix
Directions
Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Lay the bone-in pork chops in a single layer on the bottom of the slow cooker. It is fine if they overlap slightly, but try to keep most of the meat in contact with the bottom.
Sprinkle the dry onion soup mix evenly over the tops of the pork chops, making sure each chop gets a good coating of the seasoning.
Open both cans of sliced peaches and pour the peaches and all their juices over the pork chops, spreading the fruit out so the chops are mostly covered with peach slices. The crock should look like raw pork chops blanketed in orange fruit slices.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork chops are very tender and easily pull away from the bone.
Once cooked, taste the sauce and adjust the seasoning if needed with a pinch of salt or pepper. Gently lift the pork chops out with a spatula or tongs, keeping them as intact as possible, and spoon the warm peaches and juices over the top when serving.
Serve the peach pork chops hot with plenty of the sweet-savory peach sauce ladled over each portion.
Variations & Tips
For picky eaters, you can shred the cooked pork off the bone and stir it back into the peach sauce; it becomes more like a pulled pork with a sweet glaze, which kids often enjoy over rice or buttered noodles. If your family prefers less sweetness, use peaches packed in juice instead of syrup and add a splash of chicken broth to thin out the sauce. For extra flavor without adding more ingredients, brown the pork chops in a hot skillet for 2 to 3 minutes per side before adding them to the slow cooker—this adds a deeper, roasted taste. If you like a thicker sauce, remove the cooked chops and turn the slow cooker to HIGH, then stir in 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water and cook, covered, for about 10 minutes until slightly thickened. You can also swap the dry onion soup mix for a packet of pork or chicken gravy mix if that’s what you have on hand; it will give the dish a more savory, less onion-forward flavor. Leftovers reheat well and can be turned into an easy second meal by shredding the pork and serving it in soft tortillas with a little shredded cheese for sweet-and-savory tacos.
