If you are like me, and the mornings are a bit crazy in your house too, then you will love this recipe, because it is super simple to pre-pack it in a zip lock bag the night before, toss that in the fridge and then just pour it in the slow cooker before you dash out the door. Just remember to turn it on first!
Then you can spend all day looking forward to coming home to these delicious chops. Be sure to stock up on lean pork chops next time they are on special at your supermarket or butcher - this is a fantastic and easy week night recipe that you will use often and your family will all enjoy. Should you ever be out of cranberry, use a small can of pineapple and its juice, and hold the mustard - stunning! The kids will love this version too!
Crock Pot Pork Chops with Cranberry
Serves 4 or 6, cook on low for 6 to 8 hours
4 or 6 pork chops
1 jar cranberry sauce
1/2 cup apple juice
1 tbsp apple cider vinegar
2 tbsp brown sugar
2 tbsp wholegrain mustard
2 tbsp cornstarch
1/4 cup cold water
- Combine cranberry sauce, juice, apple cider vinegar, brown sugar and mustard until smooth; pour over chops. (Prepare the night before to this stage when using a zip lock bag.)
- Cover and cook on low for 7 to 8 hours or until meat is tender.
- Remove chops and keep warm.
- In a saucepan, combine cornstarch and cold water until smooth; and then gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season to taste. Serve over chops.
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