I have a hard time staying away from the slow cooker when these chops are cookin’! The aroma is so, so good—I can’t even describe it. Let’s just say that if you want the whole neighborhood to smell amazing and you don’t mind a few neighbors knocking on your door wanting to be fed, this is the dish to make! You might want to double this recipe in case of unexpected guests.
CHOPS
4-6 bone-in pork chops
Sea salt to taste
Freshly ground black pepper to taste
2 TBSP (30 ml) coconut oil
SAUCE INGREDIENTS
1 cup (240 ml) chicken broth
½ cup pure maple syrup
2 TBSP (30 ml) balsamic vinegar
1 tsp (5 ml) Dijon mustard
¼ cup olive oil
1 small shallot, minced
TOPPING
3 peaches, peeled, pits removed, and sliced
GARNISH
3 TBSP (45 ml) chopped fresh basil
Serves 4
Season the pork chops with sea salt and pepper.
In a large skillet, heat the coconut oil over medium-high heat.
Place the pork chops in the skillet and brown them on both sides, about 4 minutes total.
Transfer the chops to a slow cooker.
In a small bowl, combine the sauce ingredients. Pour the sauce over the pork chops, and lay the sliced peaches on top.
Cover and cook the chops on low for 5-6 hours or on high for 3-4 hours.
Serve the chops with a garnish of chopped basil.
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Maple peach pork chops are slow-cooker sweetness with a savory backbone. Bone-in chops brown first, then braid into a sauce of pure maple syrup, balsamic, Dijon, and olive oil, with ripe peach slices laid on top and fresh basil scattered to finish.
Pro Tips
- Brown the chops first — just 4 minutes total — before the slow cooker. The sear keeps them flavourful and helps them hold together through the long cook.
- Lay the sliced peaches on top of the chops rather than stirring them in; they steam gently and keep their shape instead of dissolving into the sauce.
- Balsamic vinegar and Dijon are what stop this from being one-note sweet — they give the maple glaze a proper savoury edge.
- Use ripe but firm peaches so the slices hold up to 5–6 hours on low; overripe fruit turns to mush in the braising liquid.
- Fresh basil chopped over the finished chops is the final lift — its peppery sweetness plays beautifully against the maple and peach.
Frequently Asked Questions
Can I use frozen peaches?
Yes, frozen peach slices work — add them frozen straight to the slow cooker. They'll be softer than fresh but the sauce flavour is just as good.
Is this recipe paleo?
It is: pure maple syrup, balsamic vinegar, Dijon, olive oil, and peaches over pork chops. Check your Dijon mustard for a clean, additive-free label.
What should I serve with these pork chops?
Mashed cauliflower or roasted sweet potatoes soak up the maple-peach sauce perfectly, with a crisp green vegetable to balance the sweetness.
How long do they take?
Low for 5–6 hours or high for 3–4 hours. The chops are done when tender and cooked through, with the peaches soft on top.
Recipe Card
Ingredients
Method
- TOPPING
- 3 peaches, peeled, pits removed, and sliced GARNISH
- 3 TBSP chopped fresh basil Serves 4 Season the pork chops with sea salt and pepper.
- In a large skillet, heat the coconut oil over medium-high heat.
- Place the pork chops in the skillet and brown them on both sides, about 4 minutes total.
- Transfer the chops to a slow cooker.
- In a small bowl, combine the sauce ingredients.
- Pour the sauce over the pork chops, and lay the sliced peaches on top.
- Cover and cook the chops on low for 5-6 hours or on high for 3-4 hours.
- Serve the chops with a garnish of chopped basil.
