Crockpot Saucy Pork Chops with Cranberries
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Ingredients
| 1 tbsp. | vegetable oil | | 4 to 6 | pork chops, 1 inch thick (See tip below) | | 2 | leeks, white part only, cleaned and thinly sliced | | 2 cloves | garlic, minced | | 1 tsp. | salt | | 1/2 tsp. | cracked black peppercorns | | 1/2 cup | port wine, Madeira or | | orange juice | | 1/4 cup | orange marmalade | | 1/2 cup | dried cranberries |
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Instructions
In a non-stick skillet, heat oil over medium high heat. Brown pork chops on both sides, in batches, and transfer to slow cooker stoneware. Drain fat from pan.
Reduce heat to medium. Add leeks and cook, stirring, until softened. Add garlic, salt and peppercorns and cook, stirring, for 1 minutes. Stir in port, marmalade and cranberries and bring to a boil.
Pour mixture over pork. Cover and cook on Low for 5 hours or on High for 2 1/2 hours, until pork is tender and just a hint of pink remains. Transfer to a warm platter and serve immediately.
TIP: You can use pork shoulder butt chops in this recipe, but increase cooking time to 8 to 10 hours on Low or 4 to 5 hours on High.
VARIATIONS: Roast Pork with Cranberry Sauce: Substitute 1 boneless pork shoulder butt roast about 3 lbs. trimmed of fat, instead of the pork chops. Brown the roast on all sides, then proceed as directed. Increase the cooking time to 10 hours on Low or 5 hours on High, until pork is very tender.
TIP: To clean leeks: Fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.
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Author's Comments
Here's a delicious recipe that combines cranberries and marmalade in a sauce that is easy enough for weeknight dinners but so tasty you may want to serve it for special occasions.
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