Slow cooker cranberry apple pork chops scrumptious
For special dinner
This mouth watering and on the festive side
With apple and cranberry together makes for a tasty enjoyable meal
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
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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.
This mouth watering and on the festive side
With apple and cranberry together makes for a tasty enjoyable meal
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
Advertisement
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.
