Crockpot Pork Chops with Sweet Peach Salsa
Chicago summertime screams FARMER'S MARKETS!
Okay, okay, maybe I'm being slightly dramatic. But, in all honestly, one of my favorite Saturday morning activities in the summertime is taking an early trip to the local farmer's market. My ultimate favorite Chicago market is the Green City Market in Lincoln Park. However, I live a few blocks from the one located on Division [between State and Clark] in the Gold Coast. It's a small scale market; only spans about two blocks, but definitely supplies a great selection of produce, flowers and other boutique farmer's goods!
A couple weekends ago I stumbled upon a stand selling a number of farm fresh goodies: fresh mushroom, dips, spreads, granola, hot sauces, and salsas. I was intrigued. Their variety of salsa flavors were oh so interesting. And, being the crockpot fanatic that I am [yes, even in these hot summer months], I find that experimenting with new flava flavs of salsa is a great way to jazz up my meals. Gotta keep that crock rockin'!
Anyways, the farm is called River Valley Ranch. I'm nosey so I did some Googling. My sleuthing lead to me uncover that the farm is headquartered in Wisconsin [hometown pride!]. They're the oldest mushroom farm in the midwest and have now evolved to produce and sell a variety of farm fresh goods at a number of markets throughout Wisconsin and Chicago. Turns out they also have a farm-to-table restaurant in Chicago's north side that not only provides dinning, and shopping, but will cater your local events. Fantastic.
I snagged two more of their salsa varieties: heirloom tomato and sweet peach. Yum. I was feeling the sweet vibe and had a feeling pork chops would be a nice protein pair. Off to crockin' I went!
[Crockpot Pork Chop with Sweet Peach Salsa. Here we go!]
- Sweet Peach Salsa
- 4-5 Pork Chops [this busy b meal preps, so cooking in bulk for the week ahead is my-go!]
- 6-7 ripe peaches
- Sea salt and pepper to season
- Place pork chops into the crockpot. Season well with sea salt and pepper.
- Pour salsa over seasoned pork chops.
- Chop peaches in large chunks. Add on top of the salsa.
- Cover and cook on HIGH heat for 5 hours.
After the pork chops are done cooking, I remove them from the crockpot and divide into individual containers for the week ahead. They were tender enough to shred, if that's your thing. I normally do that when I make similar recipes with chicken or pork tenderloin!
For this particular lunch prep I also added some roasted cinnamon cauliflower on the bottom, along with the peaches from the crockpot. I always like to throw in some greens or veggies if I can! And although it may not be the most beautiful meal you've laid your eyes on, OOO ditty, it was delicious.
Prepped and prepared. Boom pow!