If you’re craving a dish that beautifully balances sweet and savory flavors with effortless cooking, you’ve got to try this Crock Pot Cranberry Pork Chops Recipe. Imagine tender, juicy pork chops slow-cooked to perfection, bathed in a luscious cranberry sauce that adds a pop of festive color and vibrant tartness. This meal is wonderfully straightforward yet impressively flavorful, making it a standout for weeknight dinners or special occasions. Once you master this recipe, it’s sure to become one of those comforting classics you’ll want to make over and over.
Ingredients You’ll Need
The magic of the Crock Pot Cranberry Pork Chops Recipe lies in its simple but thoughtfully chosen ingredients. Each element plays a vital role—from the juicy pork chops providing hearty texture, to the tart cranberry sauce bringing that signature tang, and a hint of sweetness from brown sugar balancing the overall flavor profile beautifully.
- 4 thick pork loin chops: Boneless and about 5 ounces each for juicy, tender meat that absorbs the sauce well.
- Salt & pepper: Essential for seasoning and enhancing the natural pork flavor.
- 1 8-oz can jellied cranberry sauce: Provides that classic cranberry sweetness and a smooth texture that melts perfectly during cooking.
- 1/3 cup cranberry or apple juice: Adds liquid for cooking and a touch of fruity brightness.
- 2 tablespoons brown sugar: Gives a subtle caramelized sweetness that balances the tangy cranberries.
- 1 tablespoon mustard (Dijon recommended): Adds a mild kick and depth of flavor.
- 1 tablespoon balsamic vinegar: Brings acidity and a rich complexity to the sauce.
- 1 tablespoon BBQ sauce or ketchup: Adds savory undertones and a hint of smokiness.
- 1/2 teaspoon salt: For seasoning the sauce.
- 1/4 teaspoon dried garlic powder: Boosts flavor with a gentle garlic aroma.
- 2 tablespoons cranberry or apple juice (extra): For thickening the sauce later.
- 1 tablespoon cornstarch: Helps thicken the cooking juices into a rich, glossy gravy.
How to Make Crock Pot Cranberry Pork Chops Recipe
Step 1: Prep the Pork Chops
Season each pork chop generously on both sides with salt and pepper. This simple step is key because it builds the foundational flavor of the meat. Place the chops in your slow cooker, overlapping is perfectly okay since they’ll shrink a little as they cook.
Step 2: Prepare the Cranberry Sauce
Combine the entire can of jellied cranberry sauce, cranberry or apple juice, brown sugar, mustard, balsamic vinegar, BBQ sauce (or ketchup), salt, and garlic powder in a large measuring cup or bowl. Whisk everything together until combined. You’ll want to break down the cranberry sauce a bit with your whisk; it won’t be totally smooth but that’s just fine because it will melt beautifully during cooking. Pour or spoon this vibrant sauce evenly over the pork chops, making sure some runs underneath each piece.
Step 3: Slow Cook Until Tender
Cover your slow cooker and set it to LOW. Let those pork chops cook for 4-5 hours, allowing the meat to become meltingly tender while soaking up the luscious cranberry sauce. The slow cooking is what transforms this dish from good to truly unforgettable.
Step 4: Thicken the Sauce
Once the pork chops are tender, carefully take them out and keep them warm. Pour the cooking juices into a saucepan. In a small bowl, whisk together the remaining 1/4 cup cranberry or apple juice with the cornstarch, then stir this mixture into the juices on the stove. Bring to a boil, stirring constantly, until the sauce thickens into a beautiful gravy—about 2-3 minutes. Drizzle this over the pork chops for that perfect finishing touch.
How to Serve Crock Pot Cranberry Pork Chops Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme over the pork chops for a burst of green freshness and a pop of color that complements the deep reds of the cranberry sauce. A few whole cranberries or thin slices of orange zest can add a festive flair and extra zing.
Side Dishes
These pork chops pairs wonderfully with creamy mashed potatoes to soak up that incredible sauce, or roasted root vegetables for earthy balance. For a lighter option, steamed green beans or a crisp autumn salad enliven the plate.
Creative Ways to Present
For dinner parties, consider plating individual chops with a swirl of cranberry sauce around the edge of the plate, topped with a fresh herb sprig. Layer the pork chops over a bed of wild rice or quinoa mixed with dried cranberries and pecans for an elegant fall-inspired dish.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, cool any leftover Crock Pot Cranberry Pork Chops Recipe promptly and store in an airtight container in the refrigerator. They will stay deliciously tender and flavorful for 3-4 days.
Freezing
You can freeze the cooked pork chops and sauce for up to 3 months. For best results, freeze the chops and thickened sauce separately to maintain texture. Thaw them overnight in the fridge before reheating.
Reheating
Reheat your leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Alternatively, use a microwave in short bursts, stirring between intervals, to maintain tenderness and flavor without drying out the meat.
FAQs
Can I use bone-in pork chops for this recipe?
Absolutely! Bone-in chops may take a bit longer to cook but they can add extra flavor and juiciness. Just monitor tenderness and adjust cooking time as needed.
What if I don’t have cranberry juice?
Apple juice is a great substitute that provides a similar fruity sweetness and complements the sauce well. You can even mix half apple juice and half water if needed.
Can this be cooked on high in the slow cooker?
Yes, you can cook on HIGH for about 2.5 to 3 hours, but slow and low yields more tender pork chops. If you use HIGH, check frequently to avoid overcooking.
Is this recipe gluten-free?
It can be! Ensure your BBQ sauce or ketchup is gluten-free, and cornstarch is naturally gluten-free. This dish fits nicely into a gluten-free meal plan with those considerations.
How do I get a thicker sauce if it’s too runny?
Simply mix a little more cornstarch with cold juice and stir into the sauce while heating until it reaches your desired thickness. Be sure to whisk constantly for a smooth gravy.
Final Thoughts
This Crock Pot Cranberry Pork Chops Recipe is one of those dishes that makes home cooking feel special without the fuss. The ease of the slow cooker combined with the incredible blend of cranberry and savory flavors makes it a go-to for cozy dinners any time of year. Don’t hesitate to give it a try—you might just find your new favorite weeknight dinner that everyone will ask you to make again and again.
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Crock Pot Cranberry Pork Chops Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
Tender and flavorful Crock Pot Cranberry Pork Chops slow-cooked in a sweet and tangy cranberry sauce infused with mustard, balsamic vinegar, and BBQ sauce for a comforting and easy meal.
Ingredients
Pork Chops
- 4 thick pork loin chops (boneless, about 5 oz each)
- Salt & pepper, to taste
Sauce
- 1 8-oz can jellied cranberry sauce
- 1/3 cup cranberry or apple juice
- 2 tablespoons brown sugar
- 1 tablespoon mustard (Dijon recommended)
- 1 tablespoon balsamic vinegar
- 1 tablespoon BBQ sauce OR ketchup
- 1/2 teaspoon salt
- 1/4 teaspoon dried garlic powder
- 2 tablespoons cranberry or apple juice (for thickening)
- 1 tablespoon cornstarch
Instructions
- Prep the pork chops: Season the pork chops with salt and pepper on both sides. Place them in a 3-4 quart slow cooker, overlapping is fine.
- Make the sauce: In a large measuring jug, add the jellied cranberry sauce, cranberry or apple juice, brown sugar, mustard, balsamic vinegar, BBQ sauce or ketchup, salt, and dried garlic powder. Whisk together, mashing down the cranberry sauce until it starts to break up. Pour the sauce evenly over the pork chops, lifting each chop slightly to allow sauce underneath.
- Cook the pork: Cover the slow cooker with its lid and cook on LOW for 4 to 5 hours, or until the pork is tender and fully cooked.
- Thicken gravy: Remove the pork chops and keep warm. Pour the remaining juices into a saucepan. In a small bowl, mix 1/4 cup juice with cornstarch until smooth, then whisk into the pan juices. Bring to a boil, cooking and stirring for 2-3 minutes until thickened. Serve the sauce spooned over the pork chops.
Notes
- Boneless pork chops are recommended for this recipe but bone-in can be used; adjust cooking time accordingly.
- Overlap pork chops in the slow cooker if needed; the sauce will still penetrate well.
- Can substitute BBQ sauce with ketchup if preferred for a milder taste.
- Make sure to whisk and break down the cranberry sauce well for better sauce consistency.
- Use low setting on the slow cooker to ensure tender, juicy pork.
- The thickened sauce is best served fresh but can be refrigerated and gently reheated.
