Saucy Pork Chops With Cranberries for the Crock Pot! |
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Prep Time: 20 Minutes Cook Time: 280 Minutes |
Ready In: 300 Minutes Servings: 6 |
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I found this in a cookbook I took out from the library (title forgotten). This sounds delicious! You can also substitute a boneless pork shoulder butt roast (3 lbs) for the pork chops. Brown the roast on all sides and then proceed as directed. Haven't tried yet. Ingredients:
1 tablespoon vegetable oil |
4 -6 pork chops (1 inch thick) |
2 leeks, white part only, cleaned and thinly sliced |
2 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon cracked black peppercorns |
1/2 cup port wine or 1/2 cup madeira wine or 1/2 cup orange juice |
1/4 cup orange marmalade |
1/2 cup dried cranberries |
Directions:
1. In a nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides and transfer to slow cooker. Drain fat from pan.
2. Reduce heat to medium. Add leeks and cook, stirring, until softened. Add garlic, salt and peppercorns. Cook, stirring for 1 minute. Stir in port, marmalade and cranberries and bring to a boil.
3. 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. Serve immediately.
4. Enjoy!
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