Slow Cooked Spicy Peach Pork Chops

You'll need: 8 boneless pork chops [about 2 1/2 lbs] 1/2 cup all purpose flour 1/2 tsp each salt, black pepper & paprika

For the sauce: 1 [12 oz] jar peach preserves 1/2 cup sweet & spicy chili sauce [I used Annie Chun's Korean] 1/3 cup apple cider vinegar 1/4 cup dijon or whole grain mustard 2 Tbsp soy sauce 2 Tbsp margarine, melted 2 tsp minced garlic [about 4 cloves] 1 small green pepper, small diced

1 medium onion, small diced Directions: Spray the inside of a 6 quart slow cooker with cooking spray. Mix together the flour, salt, black pepper & paprika. Dust both sides of the pork chops with the seasoned flour shaking off any excess.

In a large skillet, brown the pork chops on both sides over high heat in a couple of drizzles of olive oil. [tip: This step adds a layer of flavor by browning them.] After browning, arrange in the bottom of the slow cooker.

Mix together the sauce ingredients. Pour the sauce over the pork chops, then place the lid firmly on top. Depending on the thickness of your pork chops, you'll need to cook for 6 1/-7 hours for a thinner chop and 7-8 for a thicker pork chop or until fork tender.

When the pork chops have finished cooking, test the sauce for thickness and thicken with corn starch if desired. To do this, mix one tablespoon of corn starch in a small amount of cold water until it's completely dissolved. Add to the hot sauce, stirring constantly until it thickens.

Serve over rice pilaf if desired. Yield: 8 servings *You may need to adjust your cooking time based on the thickness of your pork chops. My pork chops were around 3/4 inches thick and they were ready in 7 hours.

If your chops are thicker cut, you'll likely need to increase the time by 30 minutes-1 hour.

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