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Crockpot Cranberry Pork Chops

These pork chops are smothered in a sweet and tangy cranberry sauce. They are really easy to make and are a great way to use up leftover canned cranberries from a holiday dinner. These go great with stuffing or mashed potatoes and green beans!

Crockpot Cranberry Pork Chops

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Recipe by Jennifer Course: Main CoursesCuisine: AmericanDifficulty: Easy
Servings

6-8

servings
Prep time

30

minutes
Cooking time

5

hours 
Calories

300

kcal

These pork chops are smothered in a sweet and tangy cranberry sauce. They are really easy to make and are a great way to use up leftover canned cranberries from a holiday dinner. These go great with stuffing or mashed potatoes and green beans!

Ingredients

  • Pork Chops
  • 6-8 boneless pork loin chops

  • Cavender’s Greek Seasoning (or Seasoned Salt) and freshly ground black pepper

  • 2 tbsp olive oil

  • Sauce
  • 1 can / 14 oz jellied cranberry sauce (can use whole berry if you prefer)

  • 1/3 cup cranberry juice

  • 2 tbsp brown sugar

  • 1 tbsp Dijon mustard

  • 1 tbsp balsamic vinegar

  • 1 tbsp barbeque sauce

  • 2 tsp Worcestershire sauce

  • 1/2 tsp salt

  • 1/4 tsp garlic powder

  • Thickening
  • 1/4 cup cranberry juice

  • 1 tbsp + 1-1/2 tsp corn starch

Directions

  • Season the pork chops with Greek seasoning (or seasoned salt) and pepper.
  • Spray the inside of a slow cooker with non-stick spray.
  • In a large skillet, heat the olive oil over medium-high heat.
  • Brown pork chops on both sides.
  • Transfer to a plate.
  • Add all sauce ingredients to a large bowl, and whisk until combined. (Don’t worry if it isn’t completely smooth it will melt once hot.)
  • Put a thin layer of sauce in the bottom of the crockpot.
  • Top with 4 pork chops.
  • Add half of the remaining sauce on top of the 4 pork chops, add the rest of the pork chops, and top with the remaining sauce.
  • Cover and cook on low for 5 hours, until pork is tender.
  • Once pork chops are tender, carefully remove them to a plate.
  • Whisk together the cranberry juice and the cornstarch, until smooth. Stir into crockpot juices.
  • Put pork chops back into the crockpot, covering with some of the sauce.
  • Turn crockpot to high and cook for 30 minutes, until sauce thickens.
  • Serve and enjoy!

Notes

  • Spicy brown mustard can be substituted for the Dijon.
  • Apple juice can be substituted for cranberry juice.

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