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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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My husband and two kids rave over these moist chops, reports Robin Czachor of Appleton, Wisconsin. Use the mild sweet-and-sour sauce to make a gravy that can be served over mashed potatoes or rice, she suggests. Then add a salad and you have a very satisfying meal that didn't keep you in the kitchen for hours. Ingredients:
6 bone-in pork loin chops (8 ounces each) |
1 can (14 ounces) jellied cranberry sauce |
1/2 cup cranberry or apple juice |
1/4 cup sugar |
2 tablespoons spicy brown mustard |
2 tablespoons cornstarch |
1/4 cup cold water |
1/2 teaspoon salt |
dash pepper |
Directions:
1. Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, juice, sugar and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm.
2. In a small saucepan, combine cornstarch and cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve with chops. Yield: 6 servings.
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