- 1 can (14 ounces) jellied cranberry sauce
- 1/2 cup cranberry or apple juice
- 1/4 cup sugar
- 2 tablespoons spicy brown mustard
- 6 bone-in pork loin chops (8 ounces each)
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 teaspoon salt
- Dash pepper
- Whisk together first four ingredients. Place pork chops in a 3-qt. slow cooker; top with cranberry mixture. Cook, covered, on low until meat is tender, 7-8 hours.
- Remove chops; keep warm. Transfer cooking juices to a small saucepan. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with chops. Yield: 6 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Cranberry Pork Chops
"Easy and tasty. I substituted whole cranberry sauce for the jellied. Great for busy week nights. I served it with mashed potatoes. Yummy!"
"Used bone-in chicken breasts .Omitted the sugar and used honey mustard instead.Fantastic over orange rice!"
"Very tasty and meat super tender! Company loved it! Will definitely repeat!"
"used boneless chops(marinated in cider vinegar),2 sweet potatoes (sliced in lg. slices-put on bottom of crock, and did not add sugar---it was delicious!!This is a real keeper!"
"My husband was skeptical the first time I made this recipe, but it has since become one of our favorites. However, I am not a big fan of slow cookers, so I make this on top of my stove and allow it to simmer for an hour or so before we want dinner and I think it has better flavor from the stove top. I always serve this with garlic/cheesy mashed potatoes and some sort of a veggie - mostly brussel sprouts. LOVE this and have shared with many friends, too!"