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
Scale
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.
