Post by wilderness on Aug 19, 2019 8:03:42 GMT -5
Golden Glazed Pork Chops-cooktocook
(From Recipes From the Heart, a collection of recipes by the auxiliary, senior friends, and employees of Doctors Hospital, Sarasota, Florida.)
I will share the recipe as written then at the end share my changes to it. Lori (cooktocook)Ingredients:
6 pork chops, browned
1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1 (8oz.) can tomato sauce
1 15oz. can peach halves
1/4 cup peach syrup (from the peach halves above)
1/4 cup vinegar
salt and pepper
Directions:
Brown pork chops on both sides that have been sprinkled with salt and pepper. Combine all ingredients and 1/4 cup peach halves and syrup. Arrange in crockpot. Place peach halves on top and pour tomato mixture over all. Cook on low 4--6 hours.
This is a recipe that is easy to play with and make adjustments to your liking. Since it's just DH and myself, I only browned 2 pork chops. I did not use the crockpot, but baked it slow and low at 325* for about 2 1/2 hours--if I wouldn't have been rushed for time, I would have baked it at 300* for 3 hours. No peach halves, so used peach slices. No cloves either, so I upper the cinnamon to 3/4 tsp. I love cinnamon, but felt it was just a tad strong, however, DH thought it was great. I cut the vinegar down by half. Used almost the entire can of peaches and more syrup then the 1/4 cup called for. Mixed it all together, poured over the chops, covered with foil, and baked. Made a beautiful golden sauce that when baked smelled so good and it got nice and thick. Plenty of sauce left to spoon over chops if wanted.
