Pork Chops with Cranberries Crock Pot
Tender and flavorful, these Pork Chops with Cranberries made in a crock pot are the ultimate comfort dish that’s as easy as it is impressive. Perfectly seasoned boneless pork chops are seared to golden perfection before slow-cooking with a tangy blend of balsamic vinegar, sweet brown sugar, and plump dried cranberries. Combined with aromatic garlic and onions, this dish creates a rich, savory-sweet sauce that’s thickened to perfection for an irresistible glaze. With just 15 minutes of prep time and a hands-off slow-cooking method, this recipe is perfect for busy weeknights or cozy family dinners. Serve these melt-in-your-mouth pork chops with sides like mashed potatoes, rice, or roasted vegetables for a hearty and satisfying meal everyone will love.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 cup dried cranberries
- 1 medium, chopped onion
- 2 minced garlic cloves
- 0.75 cup chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Season the pork chops with salt and black pepper on both sides.
Heat the olive oil in a skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
In the same skillet, cook the chopped onion and garlic for 2-3 minutes until fragrant and slightly softened. Remove from heat.
In a small bowl, mix together the chicken broth, balsamic vinegar, and brown sugar until combined.
Place the seared pork chops in the crock pot. Top with the cooked onion and garlic mixture, then scatter the dried cranberries over the top.
Pour the chicken broth mixture evenly over the pork chops and cranberries.
Cover and cook on low heat for 4 hours, or until the pork chops are tender and cooked through.
Once the cooking is complete, mix the cornstarch and cold water in a small bowl to form a slurry.
Ladle about 1/2 cup of the cooking liquid from the crock pot into a saucepan and bring it to a boil. Slowly whisk in the cornstarch slurry and simmer until the sauce thickens, about 2-3 minutes.
Pour the thickened sauce back into the crock pot and gently stir to combine with the pork chops and cranberries.
Serve the pork chops topped with the cranberry sauce, alongside your favorite sides like mashed potatoes, rice, or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 124.0 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2269 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
