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one tender irregular broad pork shoulder blade chop with several marbled muscle sections surrounding a flat blade bone, partly coated with thick rust-orange peach-chipotle barbecue sauce on an ordinary plate, with no oval loin eye, curved rib bone, fresh peach slices, grill marks, garnish or side dishes
Rachel Kim

Crockpot BBQ Pork Chops

Peach preserves and chipotle make a tangy barbecue sauce for marbled chops, with the fruit blended into the coating rather than added as fresh slices. Reduce the cooking liquid separately after the pork comes out, stirring along the bottom so the sweet sauce thickens without scorching.
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Prep Time 15 minutes
Cook Time 6 hours 25 minutes
Total Time 6 hours 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 well-marbled bone-in pork blade chops 1 inch thick, about 2 1/2 lbs total
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 cup peach preserves
  • 1/3 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tsp minced chipotle pepper in adobo
  • 1/2 tsp garlic powder
  • 1/3 cup water

Method
 

  1. Season chops with salt, pepper and smoked paprika and arrange in a 6-quart slow cooker.
  2. Whisk preserves, ketchup, vinegar, mustard, chipotle, garlic powder and water until evenly mixed. Pour over chops and turn once to coat.
  3. Cover and cook on low for 6 hours, checking after 5 hours, until fork-tender and at least 145°F, generally around 190°F for this marbled blade cut.
  4. Lift chops carefully to a platter and rest for at least 3 minutes. Pour cooking liquid into a saucepan, skim excess fat and simmer over medium-low heat for 10 to 15 minutes, stirring often, until thick enough to coat the pork.
  5. Spoon a moderate amount of peach-chipotle barbecue sauce over each chop and serve with remaining sauce in a small bowl.