This recipe is one of those cozy, no-fuss meals that smells amazing and tastes even better.
It’s a little sweet, a little tangy, and the pork turns out super tender from slow cooking.
It’s a dump-and-go recipe, so you can set it up in the morning and come back to dinner basically done.
This one’s perfect for cooler weather, or anytime you want that warm, comforting flavor without standing over a stove. It’s great for meal prep, dinner guests, or just making something a little special without too much work.
Why I Love This Recipe
This one takes me right back to my mom’s kitchen during the holidays. She always found clever ways to use cranberries outside of just sauce—and this one was a standout. The combo of citrus and cranberry brings big flavor without needing a lot of ingredients.
- Slow cooker magic: Just dump it all in and walk away
- Super flavorful without being heavy
- Great for guests—it looks fancy but it’s so easy
- Pork chops come out fall-apart tender
- The sauce is sweet and tangy—perfect over mashed potatoes or rice
What You’ll Need
- 4 boneless pork chops (about 1-inch thick)
- 1 cup whole berry cranberry sauce
- ½ cup orange juice
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ small onion, thinly sliced
- 1 teaspoon cornstarch + 1 tablespoon cold water (for thickening sauce at the end)
Pro Tips
- Sear your pork chops in a skillet first for a deeper flavor (optional but worth it)
- If you like a thicker sauce, don’t skip the cornstarch slurry at the end
- Let the pork rest for a few minutes before serving to keep it juicy
- Use a spoon to skim off excess fat before thickening the sauce if needed
- Want more zing? Add a little orange zest to the sauce!
Tools You’ll Need
- Black oval crockpot
- Small bowls for prep
- Measuring cups and spoons
- Knife and cutting board
- Small whisk or fork (for mixing the slurry)
Substitutions & Variations
- Swap pork chops for boneless skinless chicken thighs
- Use jellied cranberry sauce if you don’t have whole berry
- Honey mustard can replace Dijon for a sweeter taste
- Add orange zest or a splash of balsamic vinegar for extra depth
- Make it spicy with a pinch of red pepper flakes
Make Ahead Tips
You can mix the sauce the night before and store it in the fridge. In the morning, just slice the onion, add the pork, and pour the sauce over in the crockpot. You can also freeze the pork with the sauce in a freezer bag and just thaw overnight before cooking.
Servings & Time
Servings: 4
Prep time: 10 minutes
Cook time: 6 hours on low or 3 hours on high
Total time: About 6 hours, 10 minutes
Cooking Instructions
Step 1: Layer the pork and onions in the crockpot
Place 4 boneless pork chops (about 1-inch thick) into the bottom of the black oval crockpot. Top evenly with ½ small onion, thinly sliced.
Step 2: Make the orange cranberry sauce
In a mixing bowl, mix 1 cup whole berry cranberry sauce, ½ cup orange juice, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, and ½ teaspoon onion powder until smooth.
Step 3: Pour the sauce over the pork
Pour the prepared sauce evenly over the pork chops and onions in the crockpot.
Step 4: Cook low and slow
Cover the crockpot and cook on LOW for 6 hours or HIGH for 3 hours, until pork is fork-tender.
Step 5: Thicken the sauce (optional)
Remove the pork chops and place them on a plate. In a small bowl, stir 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the hot sauce in the crockpot and cook on HIGH for 10-15 minutes until thickened. Return pork chops to crockpot to coat.
Step 5: Serve
Macros (Per Serving – Approximate)
- Calories: 320
- Protein: 28g
- Fat: 12g
- Carbs: 22g
- Fiber: 1g
- Sugar: 16g
Why This Recipe Works (Quick Science)
Slow cooking breaks down the connective tissue in pork, turning even lean cuts into tender, juicy meat. The acidity in the orange juice and the sugar in the cranberry sauce help tenderize and caramelize, giving you a deep flavor without needing a lot of added ingredients.
Common Mistakes
- Using thin pork chops – They dry out faster. Stick with at least 1-inch thick.
- Skipping the sauce thickening – If you don’t thicken it, the sauce stays watery.
- Overcooking – Even in the crockpot, pork can get too soft. Keep it around 6 hours on low.
- Not mixing the sauce well – Clumps of mustard or sugar won’t melt evenly.
What to Serve With
- Mashed potatoes (perfect to soak up that sauce)
- Steamed green beans or roasted Brussels sprouts
- Rice or quinoa for a lighter base
- A side salad with a citrus vinaigrette
- Warm dinner rolls or crusty bread
FAQ
Can I use bone-in pork chops?
Yes! Just add 30 more minutes to the cook time.
Can I use fresh cranberries instead of canned?
You can, but they’ll be more tart. Add extra sugar to balance.
Is this freezer-friendly?
Yes. You can freeze after cooking or freeze the raw pork and sauce together before cooking.
Can I double the recipe?
Yes, as long as everything fits in your crockpot.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of water or broth. You can also freeze leftovers for up to 2 months.
Final Thoughts
This Crockpot Orange Cranberry Pork Chops recipe brings big flavor with very little effort. It’s cozy, sweet, tangy, and totally satisfying. Make it for your next Sunday dinner or meal prep—it’s the kind of recipe that’ll become a regular in your rotation. If you try it, drop a comment below and let me know how it went or if you made any fun twists!