Cooktop Cove: How to make slow cooker cranberry pork chops (video)
By Jess Valentine
The combination of sweet and savory is something I absolutely love. Salted caramel, peanut sauce — both great examples of when sweet and savory combine in just the right way to create a match made in heaven. In the recipe below, we make delicious pork chops with sweet cranberries paired with fresh herbs for the perfect meal.
This recipe can go straight into the slow cooker to cook and serve or be sealed in a zip-lock bag and stored in the freezer for two to three weeks. It's simple to prep, and there are no extra ingredients to add after freezing. I also like to make this recipe with chicken and beef. The sweetness of the cranberries goes so well with all three.
slow cooker Cranberry pork chops
4
10 minutes
5 hours
5 hours, 10 minutes
2 pounds pork chops (boneless or bone in)
Salt and pepper to taste
1 cup dried cranberries
½ onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon finely chopped fresh rosemary
1 cup chicken broth
Season pork chops generously with salt and pepper. Place in a gallon-size zip-lock bag.
Add the remaining ingredients. Seal the bag, removing as much air from the bag as possible.
Gently shake to mix everything together, then store in the freezer for two to three weeks.
To cook, remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cook on low for 5 hours.
Serve with sour cream mashed potatoes.
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