Cranberry Pork Chops Crockpot Recipe
These cranberry pork chops crockpot style are tender, tangy and a little sweet. Bone-in chops cook low in a sauce of cranberry sauce, onion and a bit of mustard. They are a good fall dinner and a nice change from plain gravy.
6
servings15
minutes6
hoursThick pork chops cook in a sweet and tangy cranberry sauce with onion and mustard until tender.
Ingredients
6 bone-in pork chops, about 1 inch thick
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tbsp olive oil
1 yellow onion, sliced
1 can (14 oz) whole berry cranberry sauce
1/3 cup orange juice
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp brown sugar
1/2 tsp dried thyme
1/4 tsp ground cinnamon
1 tbsp cornstarch
2 tbsp cold water
Directions
- Pat the pork chops dry and season both sides with the salt, pepper and garlic powder.
- Heat the oil in a large skillet over medium-high heat. Brown the chops 2 to 3 minutes per side. Work in batches.
- Scatter the sliced onion in the bottom of a 6-quart slow cooker.
- Arrange the chops on the onions, overlapping slightly if needed.
- Whisk the cranberry sauce, orange juice, mustard, vinegar, brown sugar, thyme and cinnamon in a bowl.
- Pour the sauce over the pork.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours, until the pork reads at least 145°F and is tender. Chops can dry out, so check at the early end.
- Move the chops to a plate and cover with foil.
- Whisk the cornstarch with the water and stir it into the sauce. Cook on HIGH uncovered for 10 minutes until glossy.
- Spoon the sauce over the chops and serve.
Notes
- Use pork loin chops, but cut the time to 3 to 4 hours on LOW. Add a pinch of chili flakes for gentle heat. Leftovers keep 4 days in the fridge. Freeze chops in the sauce for up to 3 months. Serve with mashed potatoes or roasted sweet potatoes.
Why cranberry and pork pair so well
Pork is mild and a little sweet, and it loves a tart fruit partner. Cranberries cut through the fat and bring a clean tang, much like apple with pork. Orange juice and mustard round the sauce out so it is not too sweet.
The slow cooker makes the sauce deeper. Cranberries break down and meld with onion and spices, while the chops soak it up. It tastes like a holiday dish but needs only the effort of a weeknight. It is also a smart dinner for a mixed table. Kids like the sweetness and adults like the tang, and the pork stays moist for everyone.
Ingredient notes
Bone-in pork chops: they stay moister than boneless. Pick chops about an inch thick so they do not dry out.
Whole berry cranberry sauce: canned is fine and saves time. Jellied sauce works too, but the sauce is smoother and sweeter.
Dijon mustard: it adds tang and helps balance the sugar. Do not skip it.
Orange juice: fresh or bottled adds brightness. A little zest on top is a nice finish.
Apple cider vinegar: it sharpens the sauce. Add it to taste at the end if you want more tang. Cinnamon: just a pinch adds warmth without making the sauce taste like dessert. Onion: sliced thin, it melts into the sauce and adds sweetness that balances the tang.
Tips for tender pork chops
Do not overcook: lean pork turns dry past 145°F. Check the early end of the time range, not the late end.
Brown first: a few minutes in a skillet adds flavor to the pork that sauce alone cannot.
Thicken at the end: the most common mistake is serving a thin sauce. Slow cookers trap steam, so use a cornstarch slurry to turn it glossy. Taste the sauce at the end. If it is too sweet, add vinegar a teaspoon at a time. If too tart, add a spoon of brown sugar. A small change at the end sets the balance. Resting the chops for five minutes under foil keeps them juicy when you cut into them.
Swaps and variations
Use boneless chops for a quicker cook, about 3 to 4 hours on LOW. A pork tenderloin also works and needs 3 to 4 hours. For a lighter sauce, use less sugar and extra orange juice. Add a spoon of fresh ginger for a warm, spicy edge. Use fresh cranberries with extra sugar in season.
Do not use pork chops that are thin or cut under half an inch. They turn tough and dry within a couple of hours. A handful of dried cranberries or chopped pecans stirred in at the end gives the sauce texture.
What to serve with it
Mashed potatoes or roasted sweet potatoes are classic partners, along with green beans or roasted Brussels sprouts. Wild rice also suits it. Spoon the extra sauce over the potatoes. A sprig of rosemary on the platter makes the dish look ready for company.
Storing and reheating
Cool the pork in its sauce and refrigerate for up to 4 days. The sauce keeps the meat moist.
Reheat gently in a covered skillet over low heat with a splash of orange juice or water, or in a 300°F oven under foil. Avoid high heat. Freeze chops in sauce for up to 3 months. Leftover pork also slices well for sandwiches the next day, with a spoon of the sauce as a spread.
Cranberry Pork Chops Crockpot Recipe at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by bone-in pork chops, kosher salt, black pepper, garlic powder
Tips for Cranberry Pork Chops Crockpot Recipe
Use pork loin chops, but cut the time to 3 to 4 hours on LOW. Add a pinch of chili flakes for gentle heat. Leftovers keep 4 days in the fridge. Freeze chops in the sauce for up to 3 months. Serve with mashed potatoes or roasted sweet potatoes.
Cranberry Pork Chops Crockpot Recipe FAQ
How long does Cranberry Pork Chops Crockpot Recipe take?
Cranberry Pork Chops Crockpot Recipe takes 6 hours of cooking after 15 minutes of prep.
How many people does Cranberry Pork Chops Crockpot Recipe serve?
This recipe makes 6 servings.
What do I need to make Cranberry Pork Chops Crockpot Recipe?
15 ingredients, led by bone-in pork chops, kosher salt, black pepper, garlic powder. Amounts are in the recipe card above.
