How to make slow cooker cranberry apple pork chops (video)

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This dish is so delicious, no one will believe it takes so little work on your part. Every single ingredient was made for the other — pork, apples, cranberries, celery, onions and grainy mustard — and the flavors all blend together to give you one of the tastiest concoctions to come out of your slow cooker.
You can cook this dish all together, with everything going in at the beginning of the cooking time, but I like to add the apples when there's only about half an hour left. This helps them retain their texture, giving the dish a nice added crunch.
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Slow cooker cranberry apple pork chops
Cooktop Cove
Preparation time: 10 minutes
Total time: 6 hours, 40 minutes
Serves: 4
Ingredients
3 tablespoons olive oil
4 boneless pork loin chops
1 onion, diced
2 stalks celery, chopped
1 cup apple juice
1 cup fresh cranberries
2 tablespoons apple cider vinegar
2 tablespoons grainy mustard
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Salt and freshly ground black pepper, to taste
2 cups Granny Smith or other tart apples, peeled and diced
Directions
1. Lightly oil a 6-quart slow cooker and place pork chops along the bottom.
2. Combine remaining ingredients in a large bowl, with the exception of the diced apples, if adding them at the end. Pour this mixture evenly over the chops.
3. Place the lid on the slow cooker and cook on low for 6 hours.
4. Sprinkle the diced apples over the top of the pork chop mixture. Cover and continue to cook on low for another 30 minutes, until apples have just slightly softened.
Serve with roasted root vegetables and potatoes for a complete fall meal!
Pro tip: This can easily be turned into a make-ahead meal. Place the pork chops in a large resealable bag. In a bowl, mix all the other ingredients (with or without apples). Pour this mixture into the bag over the pork chops, and seal tightly, letting as much air out as possible. Freeze for up to 6 months before defrosting and placing the pork chops and fruit mixture into your slow cooker and cooking as instructed.
Pro tip: Use thicker cuts to avoid drying out the meat. If you want to use thinner pieces, reduce the cooking time, checking for doneness after 4 hours.
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Resources Anna Kurzaeva
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