A Taste of Fall: Golden Glow Pork Chops

Ah, the scents of Fall:  pumpkins, cinnamon, cloves… Golden Glow Pork Chops.  The crock pot is on,  the house smells wonderful… and we can’t wait for dinner tonight!  In our house, Golden Glow Pork Chops mean Fall has arrived!  The spicy scent of cinnamon and cloves fills the house while they cook, and the flavor is unmistakeably Fall!

5 to 6 pork chops, or 3 very large, thick pork loin chops

1/4 cup brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1 (8 oz.) can tomato sauce

1 (29 oz.) can cling peach halves (I like to add extra peaches!), reserve 1/4 cup syrup or juice

1/4 cup apple cider vinegar

salt and pepper.

The original recipe says to brown the pork-chops on both sides before placing them into the crock pot.  This is an old recipe, written in a time when pork chops were much fattier than they are today.  The pre-browning process removed excess fat so that it wouldn’t make the crock-pot contents greasy.  This is not necessary with most pork chops today, and may actually cause the pork chops to dry out as they cook in the crock pot.  So, I DON’T recommend pre-browning.

Instead, place pork chops into the crock pot.  Sprinkle with salt and pepper.  Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Place drained peach halves on top.  Pour tomato mixture over all.  Cover and cook on low for 4 to 6 hours.  Makes 5-6 servings.

It’s that easy.  Throw the ingredients into the crock pot, sit back and enjoy the scents of Fall as it cooks.  Before going gf, I served this dish with egg noodles and a green veggie.  Tonight we just had the chops and yummy spicy peaches with a green veggie, and it was every bit as good!