Melt the butter in a skillet over medium high heat, whisking occasionally until it foams. Once fully melted, whisk until you see little brown flecks form. Add red pepper flakes and thyme and remove from heat. Let cool for 2 minutes.
Whisk soy sauce and peach preserves into melted butter.
Season pork chops with salt and pepper and place inside a greased crock pot. Pour sauce on top.
Cover and cook on low for 6-7 hours depending on the thickness of the pork chops.
This recipe originally appeared on spicysouthernkitchen.com