Description
My husband and two kids rave over these moist chops. Use the mild sweet-and-sour sauce to make a gravy that can be served over mashed potatoes or rice. Then add a salad and you have a very satisfying meal that didn't keep you in the kitchen for hours.
Ingredients
- 1 can (14 ounces) jellied cranberry sauce
- 1/2 cup cranberry or apple juice
- 1/4 cup sugar
- 2 tablespoons spicy brown mustard
- 6 bone-in pork loin chops (8 ounces each)
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 teaspoon salt
- dash pepper
Directions
- Whisk together first four ingredients. Place pork chops in a 3-qt. slow cooker; top with cranberry mixture. Cook, covered, on low until meat is tender, 4-5 hours.
- Remove chops; keep warm. Strain cooking juices and transfer to a small saucepan. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with chops.