So we know Christmas is over now, and most of you have probably had your fill of turkey, stuffing, and mashed potatoes.
If you’re anything like us, you’ve probably eaten your fair share of cranberry sauce and other cranberry-themed dishes as well.
But we’re really hoping you have room in your hearts (and stomachs!) for one more cranberry recipe.
Because we made this super-yummy slow-cooked cranberry pork that we really want you to try! 🙂
We’re banking on the hope that you might still have some leftover cranberries kicking around in your freezer for this one 😉
Normally neither of us are huge fans of pork, but take a nice lean cut and toss it in the slow-cooker and what you get is a tender, flavourful piece of meat that even the most adamant pork dislikers will approve of!
And the cranberry sauce coats the meat and is so good. It’s quite tangy, but you can add more honey to suit your tastes.
We promise you, this recipe is worth digging out those leftover cranberries for! And since it’s a slow-cooker recipe, it doesn’t require a lot of work on your part, so you can get started with all those new-years resolutions you’ve made for yourself 😉
Slow-Cooker Cranberry Pork
Prep: 10 min
Cook: 6-8 hours
4 small pork chops (or 2 large ones) with the fat trimmed
2 tsp corn starch
1 tsp nutmeg
1/2 tsp cinnamon
1/2 c. diced white onion
1 c. frozen cranberries
1/2 c. apple cider vinegar
2 tbsp honey
In a small bowl, mix together the corn starch, nutmeg, and cinnamon. Toss the pork chops in this mixture and place in the slow cooker.
Mix the cranberries, onion, apple cider vinegar, and honey together, pour it into the crock pot and stir.
Turn the slow-cooker on low and cook for 6-8 hours. When the pork is cooked, remove it from the slow cooker. Pour the sauce into a pot and place it over medium heat. Bring to a boil, and then simmer on low until the sauce thickens, about 4-5 minutes.
Place the pork on a bed of greens (such as wilted kale) and pour the sauce over top.