The Slow Cooker Is My Friend

Tangy Sweet Pork Chops

Here is a recipe from the way-back machine. I remembered that I had made pork chops with cranberry sauce and something. Looks like it's only chili sauce. How easy is that?

Funny that I was searching for this recipe now. I found it on a post from 2013 during hay season! That's right where we are again, ready to start cutting hay. A few days later, after the hay cures (that means drys out a little) it will get rolled into large bales.This time, instead of making this recipe right after I got home from Atlanta, I did it right before I am leaving for Atlanta.

Yesterday was busy. (But I will admit not as busy as Daddy-O's day on the tractor.) I love a slow cooker meal on those kind of days. Supper was ready and waiting when I got home last night. For whatever reason, I have made this both times cooked on HIGH for about 6 hours. That's just how my schedule worked out. I sometimes forget that you can cook on the high setting when that fits better into your day.

My package had four pork chops, which was plenty for us. But there is enough sauce for six chops if you need to cook more. The pork chops are so tender when cooked in the sauce. Daddy-O was happy to have enough left for another meal.

TANGY SWEET PORK CHOPS

2-3 lbs pork chops (with or without bone)
14-oz. can jellied or whole berry cranberry sauce (I've used both)
12-oz. bottle chili sauce

Place pork chops in slow cooker.

Empty cranberry sauce into a bowl and microwave for 20 seconds at a time to melt it enough to combine with chili sauce. (It took mine about 60 seconds total.)

Stir cranberry sauce and chili sauce together.

Pour over pork chops.

Cook on LOW for 7-8 hours or HIGH for 5-6 hours.


Now, why on earth did I wait so long to make this again? Betting it won't be another three years before I use this recipe the next time! Happy weekend, y'all!