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Tender Pork Stewed in Peaches and Blackberries Recipe

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.


When meat simmers for hours upon hours in a Crockpot, the resulting dish is incredibly tender and flavorful. Although it isn't often that I myself use a Crockpot, in this case, I went ahead and did so in order to make a pork recipe in which the meat is stewed with blackberries, peaches, and a variety of spices. The fruit's flavor marries itself to the succulent and tender pork—complex, rich, and sweet, with a wonderful aftertaste that could last even longer than the time it takes to prepare the dish. It was no trouble at all to make, simply a task of combining together some fruits and seasonings, and for this savory-sweet result, the time investment was well worth it.

I found that bread went extremely well with this, but rice is also a viable option.

This recipe is entirely my own.


  • 2 lb pork chops
  • 5 mint leaves
  • 2 15.25 oz cans of peaches
  • 2 shallots, peeled and minced
  • 1 tablespoon cinnamon
  • 1/2 cup white wine, (or consider peach brandy or peach wine)
  • 4 cups blackberries, blended and put through a sieve to remove seeds
  • 3 bay leaves
  • 1/2 teaspoon red pepper
  • salt to taste
  • pepper to taste


  1. Coat the pork chops with the cinnamon and some salt and pepper. Place them into a crock pot. Pour in the peach juice from the cans of peaches, reserving the peaches themselves.
  2. Add in the mint leaves, chopped shallots, blended and sieved blackberries, white wine (or try something like peach brandy, or peach wine), red pepper, and bay leaves. Mix together. Turn on the crock pot to high for 5 hours.
  3. After 6 hours, add in the peach contents from 1 of the cans of peaches (the other one does not see its peaches used in this, it can be used later for something else of course), mix together, and reduce heat to low. Cook 1 hour.
  4. Serve with rice, bread, or another grain.

© 2018 Ryan Thomas