Slow Cooker 4-Ingredient Cranberry Balsamic Pork Chops Directions:
Lightly coat the slow cooker insert with cooking spray if needed. Arrange the pork chops in an even layer, overlapping slightly only when necessary.
Stir together the cranberry sauce, balsamic vinegar, and onion soup mix in a bowl until evenly combined.
Pour the mixture over the pork chops, coating the tops thoroughly.
Cover and cook on LOW for approximately 5–6 hours or HIGH for 2½–3½ hours. Begin checking earlier, especially with boneless chops, and stop cooking when the pork is tender and reaches at least 145°F (63°C) in the thickest part, away from the bone.
Carefully lift the chops onto a serving platter and let them rest for at least 3 minutes.
For a thicker sauce, transfer the cooking liquid to a saucepan and simmer gently for a few minutes, stirring frequently, until slightly reduced. Spoon the sauce over the chops and serve warm.
Practical Woman's Secret
Reduce the sauce after removing the chops so the meat does not keep cooking while the sauce thickens. Stop reducing while the sauce is still pourable; the cranberry mixture will thicken further as it cools.
Serving and Storage
Makes 4 servings. Serve one pork chop per person with sauce spooned over the top. Steamed green beans or plain mashed sweet potatoes make suitable accompaniments. Refrigerate leftovers with their sauce in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat gently until the pork reaches 165°F (74°C).
Nutrition Information
Calories: ~370
Protein: ~36 g
Carbohydrates: ~31 g
Fat: ~11 g
Fiber: ~1 g
Sugar: ~23 g
Sodium: ~600 mg
I'm waiting for your comments! Enjoy!
