Slow Cooker Balsamic Cranberry Pork Chops are a flavorful dish that combines sweet and tangy ingredients for a delightful dinner. Cooking these pork chops in a slow cooker makes them tender and juicy, perfect for any occasion.
Why Make This Recipe
This recipe is great for busy people who want a delicious meal without spending too much time in the kitchen. The slow cooker does all the work and fills your home with a wonderful aroma. Plus, the combination of balsamic vinegar and cranberry sauce is simply irresistible.
How to Make Slow Cooker Balsamic Cranberry Pork Chops
Ingredients
- 4 pieces boneless pork chops
- 14 oz whole berry cranberry sauce
- 0.25 cup balsamic vinegar
- 2 tablespoons brown sugar
- 0.5 cup chicken broth
- 3 pieces garlic cloves, minced
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Directions
- Lightly grease a 4 to 6-quart slow cooker and arrange the pork chops in the bottom.
- In a bowl, combine the cranberry sauce, balsamic vinegar, brown sugar, and chicken broth.
- Add the minced garlic, onion powder, thyme, salt, and black pepper. Stir until mixed well.
- Pour the cranberry mixture evenly over the pork chops.
- Cover and cook on LOW for 3 to 5 hours or HIGH for 1.5 to 3 hours, checking earlier for thin chops. Once the pork reaches an internal temperature of 145 degrees F, remove it and let it rest for at least 3 minutes.
- In a separate bowl, whisk together the cornstarch and cold water until smooth.
- Stir the cornstarch mixture into the cranberry sauce in the slow cooker. Cover and cook on HIGH for 10 to 15 minutes, until the sauce thickens.
- Spoon the warm cranberry balsamic sauce over the pork chops and serve.
How to Serve Slow Cooker Balsamic Cranberry Pork Chops
Serve these pork chops with mashed potatoes, rice, or a fresh salad to complete the meal. The sauce can also be drizzled over vegetables for added flavor.
How to Store Slow Cooker Balsamic Cranberry Pork Chops
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Tips to Make Slow Cooker Balsamic Cranberry Pork Chops
- Make sure not to overcook the pork chops; check them for doneness to keep them juicy.
- You can add fresh herbs like rosemary for extra flavor.
- If you like a bit of heat, add a pinch of red pepper flakes to the sauce.
Variation
For a different twist, try using apple cider instead of balsamic vinegar for a fruitier flavor. You can also replace pork with chicken thighs for a lighter option.
FAQs
1. Can I use frozen pork chops in this recipe?
Yes, you can use frozen pork chops, but you may need to extend the cooking time by 1 to 2 hours.
2. Is it safe to leave the slow cooker on all day?
Yes, slow cookers are designed to be left on for long periods; just ensure it is set to LOW heat.
3. Can I make this recipe in advance?
Yes, you can prepare everything the night before and store it in the fridge. Just set it in the slow cooker when you’re ready to cook.
Balsamic Cranberry Pork Chops
Ingredients
Method
- Lightly grease a 4 to 6-quart slow cooker and arrange the pork chops in the bottom.
- In a bowl, combine the cranberry sauce, balsamic vinegar, brown sugar, and chicken broth.
- Add the minced garlic, onion powder, thyme, salt, and black pepper. Stir until mixed well.
- Pour the cranberry mixture evenly over the pork chops.
- Cover and cook on LOW for 3 to 5 hours or HIGH for 1.5 to 3 hours, checking earlier for thin chops.
- Once the pork reaches an internal temperature of 145 degrees F, remove it and let it rest for at least 3 minutes.
- In a separate bowl, whisk together the cornstarch and cold water until smooth.
- Stir the cornstarch mixture into the cranberry sauce in the slow cooker. Cover and cook on HIGH for 10 to 15 minutes, until the sauce thickens.
- Spoon the warm cranberry balsamic sauce over the pork chops and serve.
