This easy one-stop meal features lots of classic holiday flavors.
Slow Cooker Cranberry-Apple Pork Chops
Serves: 4 to 6
Ingredients
- 2 cups chopped white onion
- 1 large Honey crisp apple, sliced into1⁄2-inch wedges (about 1 1⁄2 cups)
- 1 1⁄2 cups fresh or thawed frozen cranberries
- 2 teaspoons chopped fresh sage
- 1 1⁄4 teaspoons kosher salt, divided
- 3⁄4 teaspoon ground black pepper, divided
- 4 thick-cut boneless pork chops
- 1 tablespoon olive oil
- 1⁄4 cup firmly packed light brown sugar
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup fresh orange juice
- 2 tablespoons Worcestershire sauce
- 1⁄8 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- Mashed potatoes and salad, to serve
- Garnish: fresh sage
Instructions
- In a 6-quart slow cooker, combine onion, apple, cranberries, sage, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper.
- Pat pork chops dry with paper towels. Sprinkle both sides of pork chops with remaining 1 teaspoon salt and remaining 1⁄2 teaspoon pepper.
- In a large saucepan, heat oil over medium-high heat. Add pork chops; cook until browned, about 2 minutes per side. Place pork chops on top of onion mixture in slow cooker.
- In a small bowl, combine brown sugar, vinegar, orange juice, Worcestershire, and cinnamon. Pour over pork chops. Cover and cook on low for 4 hours.
- Using a slotted spoon, transfer pork chops, apples, cranberries, and onion to a serving platter. Cover and keep warm.
- In a small bowl, whisk together cornstarch and 1 tablespoon water. Add cornstarch mixture to remaining liquid in slow cooker. Cover and cook on high until thickened, about 30 minutes. Serve sauce with pork chops and prepared mashed potatoes and salad. Garnish with sage, if desired.
Notes
Kitchen Tip: Make a quick stir-fry by adding your favorite sautéed vegetables and hot cooked rice to the pork chops. Or chop leftover pork chops and serve them again for breakfast in a savory sweet potato hash.
