Serves: 4 | Total Time: 6–7 hours (hands-off!) | Prep Time: 10 minutes
Hey there!
If you love sweet, tender, fall-apart pork with barely any work… you’re going to love this Crockpot Peach Glazed Pork Chops recipe. It’s one of those “dump and go” meals I turn to when I know I’ve got a busy day ahead. The peach glaze is sticky, a little tangy, and totally addictive. Throw it all in the crockpot and come back to something that smells amazing and tastes even better.
🍑 Why I Love This Recipe
This one’s been in my family rotation for years. I found it when I was looking for something different to do with pork chops that didn’t require frying or baking. The first time I made it, everyone went silent after the first bite. That’s how I knew it was a keeper.
- Only takes 10 minutes to prep
- Perfect for hot days when you don’t want to turn on the oven
- Peach and pork = magic combo
- Makes your kitchen smell incredible
- Leftovers reheat so well
🧂 What You’ll Need
- 4 boneless pork chops (about 1 inch thick)
- 1 can (15 oz) sliced peaches in juice (not syrup)
- 1/3 cup peach preserves
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening at the end)
- Optional: fresh thyme for garnish
👩🍳 Pro Tips
- Don’t use peaches in syrup – it makes the sauce way too sweet. Go for the ones in juice.
- Sear the pork first if you want extra flavor, but it’s not required.
- Use a meat thermometer if you’re unsure – pork should be 145°F inside.
- Thicken the sauce at the end – a little cornstarch makes the glaze cling beautifully.
- Slice the peaches if you want them to melt into the sauce more.
🛠 Tools You’ll Need
- Crockpot (4–6 quart)
- Can opener
- Small whisk
- Cutting board & knife
- Measuring spoons & cups
- Small saucepan (for thickening glaze)
🔁 Substitutions & Variations
- Swap pork chops for pork tenderloin (cut into medallions)
- Use apricot preserves instead of peach
- Add a little red pepper flake if you like a kick
- Use honey mustard if you don’t have Dijon
- Make it gluten-free with tamari instead of soy sauce
⏲ Make Ahead Tips
- Mix the glaze ingredients a day ahead and store in the fridge
- You can even prep the whole crockpot the night before, keep it in the fridge, then just pop it on in the morning
🍽 How to Make Crockpot Peach Glazed Pork Chops
Step 1: Season the Pork Chops
Pat pork chops dry and season both sides with salt and pepper.
Step 2: Make the Peach Glaze
In a bowl, mix together the sliced peaches with juice, peach preserves, soy sauce, Dijon mustard, apple cider vinegar, garlic, and ground ginger.
Step 3: Add Everything to the Crockpot
Place pork chops in the bottom of the crockpot and pour the peach glaze mixture on top.
Step 4: Cook on Low
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until pork is tender and fully cooked.
Step 5: Thicken the Glaze
Remove pork chops and set aside. Pour sauce into a small saucepan. Stir together cornstarch and water in a small bowl, then add to the sauce. Simmer 2–3 mins until thickened.
Step 6: Plate and Pour
Plate the pork chops and spoon the thickened glaze over the top. Garnish with fresh thyme if using.
🥡 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stove with a splash of water to loosen the sauce.
- This freezes great! Store in freezer bags with extra glaze for up to 3 months.
❤️ Why This Recipe Works (Quick Science)
- Pork + Fruit = Flavor Match: Pork is slightly fatty and savory, while peaches are sweet and acidic. That combo helps balance each bite.
- Slow Cooking = Tender Meat: The crockpot breaks down the muscle fibers, making the pork juicy without drying it out.
- Cornstarch = Glossy Glaze: The starch thickens the sauce just enough to coat the meat, giving you that restaurant-style finish.
🍴 What to Serve With
- Garlic mashed potatoes
- Rice or buttered noodles
- Steamed green beans or broccoli
- Fresh garden salad
- Cornbread or crusty bread to soak up the glaze
🗓 Meal Plan Ideas
Monday: Crockpot Peach Pork Chops + Mashed Potatoes + Green Beans
Tuesday: Leftover pork chopped into a salad with goat cheese and pecans
Wednesday: Serve over rice with a quick cucumber salad
Thursday: Shred leftovers and make peach-pork sliders with slaw
Friday: Easy night – use leftover sauce over baked chicken or tofu
😬 Common Mistakes to Avoid
- Using peaches in heavy syrup (way too sweet!)
- Not draining excess fat if you sear the pork first
- Forgetting to thicken the sauce at the end
- Overcooking on high (low & slow is best)
- Skipping the salt – it helps balance the sweet glaze
❓ FAQ
Can I use frozen peaches?
Yes! Just thaw them first and use 1.5 cups.
What if I don’t have peach preserves?
Apricot or orange marmalade works well too.
Can I make this in the oven?
Yes – cover and bake at 325°F for about 1.5 hours.
Can I use bone-in chops?
Absolutely, just add an extra 30 minutes to cook time.
Now You Try! 🍑
I hope you give these crockpot peach glazed pork chops a shot—whether it’s a weeknight or you’re having friends over. It’s one of those recipes that feels special but is actually super simple. If you make it, let me know how it goes! Drop a comment below with your questions, swaps, or favorite sides to serve with it!
