Season pork chops with salt and pepper on both sides.
In a skillet, heat olive oil over medium-high heat. Sear pork chops for 2–3 minutes per side until browned. Transfer to slow cooker.
In a bowl, mix peach preserves, chicken broth, soy sauce, garlic, and Dijon mustard until well combined.
Pour mixture over pork chops in the slow cooker.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until pork is tender.
Remove pork chops, let rest for a few minutes, then spoon glaze over the top before serving.
Variations & Tips
Swap the peaches: Use apricot preserves if preferred.
Add heat: A teaspoon of crushed red pepper flakes adds a nice kick.
Boost veggies: Add sliced onions and bell peppers to cook with the pork.
Perfect sides: Serve with buttery mashed potatoes, green beans, or a fresh salad. Warm crusty bread is great for soaking up the glaze!
Season pork chops with salt and pepper on both sides.
In a skillet, heat olive oil over medium-high heat. Sear pork chops for 2–3 minutes per side until browned. Transfer to slow cooker.
In a bowl, mix peach preserves, chicken broth, soy sauce, garlic, and Dijon mustard until well combined.
Pour mixture over pork chops in the slow cooker.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until pork is tender.
Remove pork chops, let rest for a few minutes, then spoon glaze over the top before serving.
Variations & Tips
Swap the peaches: Use apricot preserves if preferred.
Add heat: A teaspoon of crushed red pepper flakes adds a nice kick.
Boost veggies: Add sliced onions and bell peppers to cook with the pork.
Perfect sides: Serve with buttery mashed potatoes, green beans, or a fresh salad. Warm crusty bread is great for soaking up the glaze!
