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Cranberry Pork Chops Recipe

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"My husband and two kids rave over these moist chops," reports Robin Czachor of Appleton, Wisconsin. "Use the mild sweet-and-sour sauce to make a gravy that can be served over mashed potatoes or rice," she suggests. "Then add a salad and you have a very satisfying meal that didn't keep you in the kitchen for hours."

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6 Servings
Prep: 15 min. Cook: 7 hours

Ingredients

6 bone-in pork loin chops
1 can (14 ounces) jellied cranberry sauce
1/2 cup cranberry or apple juice
1/4 cup sugar
2 tablespoons spicy brown mustard
2 tablespoons cornstarch
1/4 cup cold water
1/2 teaspoon salt
Dash pepper

Directions

Place pork chops in a 3-qt. slow cooker. Combine cranberry sauce, juice, sugar and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm.
In a saucepan, combine cornstarch and cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve over chops. Yield: 6 servings.

Cranberry Pork Chops published in Quick Cooking November/December 2000, p48

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