Sunday, November 1, 2020

Slow Cooker Pork Chops with Cranberries and Leeks

I found this recipe on CookInCanuck. I have wanted to try a recipe that used fresh cranberries for a while.
Our local produce store, Bishops, has it's own Cranberry bogs. And they are located one town over from us!

The meat was moist and the vermouth was a new ingredient for me. The result of the vermouth with the leeks was a nice surprise.


1 1/4 pounds bone-in pork chops 1/2-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Olive Oil
2 leeks white parts only, cut in half lengthwise and thinly sliced
1 1/4 cups fresh or frozen cranberries
1 tablespoon chopped fresh rosemary
1/4 cup dry vermouth
1/4 cup chicken or vegetable broth
1 tablespoon maple syrup

Season both sides of the pork chops with salt and pepper. Heat 1 teaspoon of olive oil in a large nonstick skillet. Add the pork chops and brown, 2 minutes per side. Transfer to to a plate.

Turn the heat to medium and heat the remaining 1 teaspoon of olive oil. Add the leeks and cook until softened, about 5 minutes. Transfer to the slow cooker. Place the pork chops on top of the leeks and pour any accumulated juices over top.

To the slow cooker, add the cranberries and rosemary. In a small bowl, whisk together the vermouth, broth, and maple syrup. Pour into the slow cooker.

Cook on LOW for approximately 6 hours, or until the pork chops are cooked through. Pop any whole cranberries with the back of a spoon.

Serve the pork chops with the leek and cranberry mixture and some of the liquid over top.

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