Peachy Pork the Editors of Publications International, Ltd.
Cook Time 7 to 8 hours
Prep Time 15 minutes
Makes 6 to 8 servings
|2||cans (about 15 ounces each) sliced peaches in heavy syrup, undrained|
|6||to 8 boneless pork blade or top loin chops (about 2 pounds)|
|1||small onion, thinly sliced|
|1/2||cup golden raisins|
|1/4||cup packed light brown sugar|
|3||tablespoons cider vinegar|
|3/4||teaspoon ground cinnamon|
|1/4||teaspoon red pepper flakes|
- Cut peach slices in half. Place peaches with juice, pork chops, onion, raisins, brown sugar, vinegar, tapioca, salt, cinnamon and red pepper flakes into slow cooker. Cover; cook on LOW 7 to 8 hours.
- Remove pork to warm platter. Skim off fat from peach mixture. Combine cornstarch and water until smooth. Stir into peach mixture. Cook on HIGH 15 minutes or until sauce is thickened. Adjust seasonings, if desired.
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