Crock Pot Cranberry Pork Chops

Crock Pot Cranberry Pork Chops

from savorynothings.com
310 min
4 servings

This is an easy and delicious dinner recipe - the pork chops are smothered in cranberry sauce, a great way to use up leftovers from a holiday dinner!

Ingredients

  • 4 thick pork loin chops (I used boneless; about 5oz each)
  • salt & pepper (to taste)
  • 1 8-oz can jellied cranberry sauce
  • 1/3 cup cranberry or apple juice
  • 2 tablespoons brown sugar
  • 1 tablespoon mustard (I used Dijon)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon BBQ sauce OR ketchup
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried garlic powder
  • 2 tablespoons cranberry or apple juice
  • 1 tablespoon cornstarch

Directions

  1. 1

    Prep the pork chops: Season the pork chops with salt and pepper on either side, then place them in a 3-4 quart slow cooker. It's fine to overlap them.

  2. 2

    Make the sauce: Add all ingredients for the sauce to a large measuring jug and whisk together until combined. You'll need to mash down the cranberry sauce first, it will start breaking up easier in the liquids that way (don't worry if it isn't smooth, it will melt once hot).I like to lift each chop a little to let some sauce run underneath once everything is in the crock.

  3. 3

    Cook the pork: Cover the slow cooker with the lid and cook on LOW for 4-5 hours, or until pork is tender.

  4. 4

    Thicken gravy: Once the pork chops are tender, remove them from the crock pot and keep them warm. Transfer the juices to a saucepan. Combine the 1/4 cup juice and cornstarch in a small bowl, then whisk into juices. Bring to a boil, cook and stir until thickened, about 2-3 minutes. Serve over the pork chops.