It’s that time of year, the crockpot is out. This week’s crockpot recipe featured in our own home is Cranberried Pork Chops.
The other day my son texted, ‘What’s for dinner?’ My reply, ‘Pork Chops.’ He then asked, ‘Is it those ones with apples & cranberries?’ I said, ‘Yes, Why?’ He answered, ‘….because I like those.’
Ha, I was afraid he was going to complain and glad to hear his response. I truly do test all of the these recipes on my family & like to share what they actually enjoy & look forward to eating. I hope you feel the same way my son feels about this recipe…
Cheers to easy cooking & dinner waiting in the crockpot at the end of any day (especially l-o-n-g days).
Cranberried Pork Chops by Jodie Fitz
2 1/2 – 3 pounds boneless pork chops
8 oz. fresh cranberries
1/2 cup brown sugar
1/4 cup water
1/2 teaspoon cinnamon
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Stir the onion powder, garlic powder, salt & pepper together. Generously rub the spices on the pork chops. Sear each side of the pork chops in the crockpot base on the stove top over medium heat in 2 – 3 tablespoons of canola oil. Sear the chops just to brown each side a few minutes, don’t cook them all of the way. Place the pork chops, in the crockpot base into the crockpot cooking unit.
Wash, peel & remove the core of the apples. Dice them. In a separate bowl, stir together the diced apples, brown sugar, water & cinnmaon. Pour the mixture over the pork chops.
Cook in the crockpot on low for 5 hours.
Serve with brown rice & veggies.
NOTE: You do have to stir the cooked cranberries just before serving to mash them up & mix them with the other juiced flavors.