Slow Cooker Cranberry Pork Chops

Description

Slow Cooker Cranberry Pork Chops are a delicious combination of tender, savory pork and a rich cranberry glaze that is sweet, tangy, and beautifully caramelized. Thick-cut pork chops slowly cook with fresh cranberries, garlic, herbs, and a flavorful sauce until the pork is juicy and infused with sweet-tart cranberry flavor. The cranberries soften during cooking and create a glossy sauce that coats every bite. This recipe is an excellent choice for an easy family dinner, holiday meal, Sunday supper, or cozy cold-weather dish. Serve these pork chops with mashed potatoes, roasted vegetables, rice, green beans, or sweet potatoes to soak up the flavorful cranberry sauce.

Ingredients For the Pork Chops

4 bone-in or thick-cut boneless pork chops, about 1 inch thick
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried thyme

For the Cranberry Sauce

2 cups fresh or frozen cranberries
½ cup low-sodium chicken broth
¼ cup orange juice
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 teaspoon dried rosemary
½ teaspoon dried thyme
¼ teaspoon red pepper flakes, optional
2 tablespoons unsalted butter

For Garnish

Fresh thyme or rosemary
Fresh orange zest
A few fresh cranberries, optional

Step-by-Step Instructions

1. Pat the pork chops dry with paper towels. This helps the seasoning stick and encourages better browning if you choose to sear the meat first.
2. Season both sides of the pork chops with salt, black pepper, garlic powder, paprika, and dried thyme. Rub the seasonings gently into the meat.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for about 2–3 minutes per side, just until they develop a golden-brown crust. This step adds extra flavor and is optional if you want a simpler preparation.
4. Place the fresh or frozen cranberries into the bottom of the slow cooker. Frozen cranberries do not need to be thawed.
5. In a medium bowl, whisk together the chicken broth, orange juice, brown sugar, balsamic vinegar, Dijon mustard, minced garlic, rosemary, thyme, and red pepper flakes if using.
6. Pour the cranberry mixture into the slow cooker and gently stir so the cranberries are distributed throughout the cooking liquid.
7. Arrange the pork chops over the cranberries. Add the butter in small pieces around the pork.
8. Cover the slow cooker and cook on LOW for approximately 4–6 hours, depending on the thickness of the pork chops. Begin checking earlier for thinner chops to avoid overcooking.
9. Use an instant-read thermometer to check the thickest part of the pork. Pork should reach a safe internal temperature of 145°F (63°C), followed by a short resting period.
10. Carefully remove the cooked pork chops and place them on a clean plate. Let them rest for about 5 minutes.
11. Stir the cranberry mixture in the slow cooker. The berries should be soft and some should have burst, creating a thick, fruity sauce. If you prefer a smoother sauce, gently mash some of the cranberries with the back of a spoon.
12. If the sauce is thinner than desired, transfer it to a saucepan and simmer for several minutes until it reduces and thickens slightly. You can also stir in a small cornstarch slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
13. Spoon the warm cranberry sauce generously over the rested pork chops. Garnish with fresh thyme, rosemary, or a little orange zest.
14. Serve immediately with mashed potatoes, roasted vegetables, rice, or your favorite side dish.

Tips & Notes

Choose pork chops that are similar in thickness so they cook more evenly. Thick-cut chops are particularly suitable for slow cooking because they are less likely to dry out than very thin chops.
Fresh cranberries provide a bright, tart flavor, while frozen cranberries work equally well and are convenient when fresh berries are unavailable.
The brown sugar balances the natural tartness of the cranberries. If you prefer a less sweet sauce, reduce the brown sugar slightly.
Searing the pork before adding it to the slow cooker is optional, but it creates a deeper savory flavor and a more attractive browned exterior.
Avoid overcooking pork chops. Slow cookers vary in temperature, so begin checking the internal temperature before the estimated cooking time is complete.
For a stronger citrus flavor, add 1 teaspoon of finely grated orange zest to the cranberry mixture.
The cranberry sauce will continue to thicken slightly as it cools, so do not make it excessively thick while it is still hot.

Q&A

Can I use frozen cranberries?
Yes. Frozen cranberries can be added directly to the slow cooker without thawing. They will soften as they cook and create a flavorful sauce.
Can I use boneless pork chops?
Absolutely. Boneless pork chops work well, although they may cook more quickly than bone-in chops. Check their temperature early.
Can I make this recipe less sweet?
Yes. Reduce the brown sugar to 1–2 tablespoons. The cranberries and orange juice will still provide natural sweetness and plenty of flavor.
What can I serve with cranberry pork chops?
Mashed potatoes, roasted sweet potatoes, green beans, carrots, rice, Brussels sprouts, or a simple salad all pair beautifully with the sweet and savory sauce.
Can I prepare this recipe ahead of time?
Yes. The cranberry sauce can be prepared ahead and refrigerated. When ready to cook, combine it with the seasoned pork and follow the recipe.
How should leftovers be stored?
Store leftover pork and cranberry sauce in separate airtight containers or together in the refrigerator for up to 3–4 days. Reheat gently until warmed through.

Servings

This recipe makes approximately 4 servings, with one pork chop and cranberry sauce per serving.

Nutrition

Approximate nutrition per serving: 430 calories, 38g protein, 25g carbohydrates, 21g fat, 3g fiber, 17g sugar, and 620mg sodium. Nutrition values are estimates and will vary depending on the size and cut of the pork chops, amount of sauce consumed, and specific ingredient brands used.