Crock Pot Cranberry Pork Chops
Slow-cooked boneless pork chops in a sweet-tart cranberry sauce with brown sugar, Dijon mustard, and balsamic vinegar, finished with a thickened gravy.
Ingredients
- 4 boneless thick pork loin chops (about 5 oz each)
- Salt and black pepper to taste
- 1 (8 oz) can jellied cranberry sauce
- 1/3 cup cranberry juice or apple juice
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon BBQ sauce or ketchup
- 1/2 teaspoon salt
- 1/4 teaspoon dried garlic powder
- 2 tablespoons cranberry juice or apple juice
- 1 tablespoon cornstarch
Instructions
Season and Arrange Pork:
Season both sides of the pork chops with salt and pepper, then arrange them in a 3-4 quart slow cooker. Overlapping is acceptable.Mix Cranberry Sauce:
In a large measuring cup, mix together the jellied cranberry sauce, 1/3 cup cranberry or apple juice, brown sugar, Dijon mustard, balsamic vinegar, BBQ sauce or ketchup, 1/2 teaspoon salt, and dried garlic powder. Whisk, breaking up the cranberry sauce first so it dissolves into the liquids (it will liquefy when heated). Pour this mixture over the pork chops, lifting each chop a bit to allow sauce to flow underneath.Slow Cook Pork Chops:
Put the lid on the slow cooker and cook on LOW for 4-5 hours, until the pork is fork-tender.Make Gravy and Serve:
Take the pork chops out of the slow cooker and set them aside, keeping warm. Pour the cooking liquid into a saucepan. In a small bowl, stir together the remaining 2 tablespoons cranberry or apple juice and the cornstarch. Add this slurry to the saucepan and whisk in. Bring to a boil while stirring continuously, and cook until the gravy thickens, about 2-3 minutes. Pour the gravy over the pork chops before serving.