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Cranberry Pork Chops Recipe

Cranberry Pork Chops Recipe

"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."
TOTAL TIME: Prep: 15 min. Cook: 7 hours YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

1 serving: 472 calories, 18g fat (7g saturated fat), 111mg cholesterol, 357mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 36g protein.

Reviews for Cranberry Pork Chops

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Reviewed Mar. 26, 2015

"Easy and tasty. I substituted whole cranberry sauce for the jellied. Great for busy week nights. I served it with mashed potatoes. Yummy!"

Reviewed Sep. 24, 2014

"Used bone-in chicken breasts .Omitted the sugar and used honey mustard instead.

Fantastic over orange rice!"

Reviewed Jan. 9, 2014

"Very tasty and meat super tender! Company loved it! Will definitely repeat!"

Reviewed Sep. 18, 2013

"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!"

Reviewed Jan. 24, 2012

"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!"

Reviewed Oct. 28, 2011

"Excellent flavor. I didn't have chops on hand and used pork riblets. They were so tender and falling apart. I also did not make the gravy. Have had requests for the recipe."

Reviewed Jan. 17, 2011

"Great recipe! We loved the flavor! I didn't make the gravy. We liked the juice/sauce just as it was."

Reviewed Dec. 14, 2010

"We always have left over cranberry sauce after Thanksgiving and this is the perfect way to use it up. Excellent sweet/tart gravy that is simple to make yet tastes fancy!"

Reviewed Nov. 4, 2010

"Great flavor! I didn't add the sugar, and was glad I didn't. Also tossed in a hot pepper for a little subtle kick. Served with couscous. A LOT of flavor depth for just a couple of ingredients."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.