- 6 bone-in pork loin chops (8 ounces each)
- 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
- Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the 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 small 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 with chops. Yield: 6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Cranberry Pork Chops
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"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!"