Cranberry Pork Chops

Total Time Prep: 15 min. Cook: 4 hours
Yield 6 servings
Test Kitchen Approved
My husband and two kids rave over these moist chops. Use the mild sweet-and-sour sauce to make a gravy that can be served over mashed potatoes or rice. Then add a salad and you have a very satisfying meal that didn't keep you in the kitchen for hours. —Robin Czachor, Appleton, Wisconsin

Ingredients

  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 cup cranberry or apple juice
  • 1/4 cup sugar
  • 2 tablespoons spicy brown mustard
  • 6 bone-in pork loin chops (8 ounces each)
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/2 teaspoon salt
  • Dash pepper

Directions

  1. Whisk together first four ingredients. Place pork chops in a 3-qt. slow cooker; top with cranberry mixture. Cook, covered, on low until meat is tender, 4-5 hours.
  2. Remove chops; keep warm. Strain cooking juices and transfer to a small saucepan. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with chops.

Nutrition Facts

1 serving: 472 calories, 18g fat (7g saturated fat), 111mg cholesterol, 357mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 36g protein.

My husband and two kids rave over these moist chops. Use the mild sweet-and-sour sauce to make a gravy that can be served over mashed potatoes or rice. Then add a salad and you have a very satisfying meal that didn't keep you in the kitchen for hours. —Robin Czachor, Appleton, Wisconsin
Recipe Creator

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