Moist and juicy pork chops are slow cooked in a simple peach sauce laced with whiskey. This recipe for Crock-Pot Peach Whiskey Pork Chops has only 5 ingredients and is a snap to prepare so you can have dinner on the table with little effort!
Crock-Pot Peach Whiskey Pork Chops
This recipe for Crock-Pot Peach Whiskey Pork Chops came about when I had a package of thick cut pork chops thawing in the refrigerator for dinner and my husband came up from the basement with a jar of the homemade peach preserves I had made last summer and totally forgot we had down there.
Oops my bad!
So immediately I thought I could combine the peach preserves and the pork chops for a sweet summery pork chop dish. But then when I was looking in the pantry to see what I could make as a side dish (rice pilaf was the pantry score) I spotted a bottle of whiskey up on the booze shelf we have way up high. We are not big drinkers really, oh sure every now and then I like a glass of wine with my dinner or my husband will make me a tasty cocktail after the kids go to bed, but it is a rare thing really, maybe once every couple months.
While I feel that the whiskey really added a lovely flavor dimension to this recipe I realize that not everyone has whiskey on hand or is against drinking for whatever reason. So if you need to substitute the whiskey in this recipe go ahead & replace it with apple juice. The flavor profile will be different but your pork chops will still come out amazing!
I am not sure what we bought the whiskey for originally, probably one of my husbands cocktail or something. But there it was and I immediately thought that would be delicious in this dish.
So I quickly got all my ingredients together (only 5) and set to prep everything and get it in the crock-pot so I could let it cook while we ran about town running errands and doing… well life and all the things you do with a large family.
I quickly stirred together the jar of peach preserves, whiskey and some minced garlic (if you are in a pinch a teaspoon of jarred pre-minced garlic will work) and set the bowl aside while I browned the pork chops quickly in a little cooking oil (I used olive oil but canola oil, vegetable oil, corn oil, peanut oil, coconut oil..any of that would work too).
Browning the pork chops not only gives the pork chops a lovely color but also brings a different flavor dimension to the dish too. It also seals in the juices which makes for a super tender and juicy finished chop.
You don’t want to cook the pork chops fully, just brown on each side for a couple of minutes.
Then toss the pork chops and peach sauce mixture in the slow cooker and let it cook for about 4 hours on LOW.
I made a family sized box of rice pilaf (I wish I could say it was homemade and from scratch but hey…sometimes a mom has to what a mom has to do) and sauteed up some Brussels sprouts in a little olive oil and butter quick seasoned with a little salt and pepper.
The whole family then sat down to eat and every one exclaimed that the pork chops were great! The sauce was very peachy and the whiskey added a nice undertone flavor that my husband and I really enjoyed.
I hope you will enjoy this recipe as much as our family did!
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