Crockpot Orange Cranberry Pork Chops

These Crockpot Orange Cranberry Pork Chops are sweet, tangy, savory, and very easy to make. The pork cooks low and slow until tender, while cranberry sauce, orange juice, onion, and a few simple seasonings turn into a rich, glossy sauce. It is the kind of cozy dinner that feels special without keeping you in the kitchen all day.

• Servings: 6
• Prep time: 15 minutes
• Cook time: 4–5 hours on LOW or 2–3 hours on HIGH
• Total time: About 4 hours 15 minutes to 5 hours 15 minutes

Why I Love This Recipe

• It uses simple, easy-to-find ingredients.
• The sauce is sweet, tart, and savory at the same time.
• There is no need to brown the pork first.
• The crockpot handles most of the cooking.
• It works well for an everyday dinner or a holiday meal.
• The sauce tastes great spooned over potatoes, rice, or vegetables.

What You’ll Need

• 5 boneless pork chops, about 1 inch thick, about 2 pounds total
• 1 can (14 ounces) whole berry cranberry sauce
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon chopped fresh parsley, optional, for serving
• 1 small orange, thinly sliced, optional, for serving

Instructions

Step 1: Season the Pork Chops

Pat 5 boneless pork chops, about 1 inch thick and 2 pounds total, dry. Season both sides evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme. Place the seasoned pork chops into the bottom of the black oval crockpot. A little overlap is fine.

Step 2: Mix the Cranberry Orange Sauce

In a medium bowl, add 1 can (14 ounces) whole berry cranberry sauce, 1/2 cup orange juice, 1 tablespoon orange zest, 1/2 cup finely diced onion, 2 cloves minced garlic, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, and 1 tablespoon soy sauce. Whisk until everything is well mixed. The sauce will still have whole cranberry pieces in it.

Step 3: Add the Sauce

Pour all of the cranberry orange sauce from Step 2 over the seasoned pork chops. Use a spoon to spread it so each chop gets some sauce. Cover the crockpot with its lid.

Step 4: Slow Cook Until Tender

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. Start checking toward the early end of the cooking time. The pork is ready when the thickest part reaches 145°F (63°C). Remove the pork chops to a plate and keep them warm while you thicken the sauce.

Step 5: Thicken the Sauce

In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Stir this slurry into the hot cranberry-orange sauce left in the crockpot. Cover and cook on HIGH for about 10–15 minutes, until the sauce becomes slightly thicker and glossy.

Step 6: Finish and Serve

Return the 5 cooked pork chops to the thickened cranberry-orange sauce and spoon sauce over the top. Transfer them to a round white serving plate. If you like, finish with 1 tablespoon chopped fresh parsley and 1 small orange, thinly sliced. Spoon extra sauce over each pork chop and serve warm.

Why This Recipe Works (Quick Science)

Pork chops can dry out when they cook for too long. That is why thicker, 1-inch pork chops work well here. Checking the meat and stopping at 145°F helps keep it juicy.

Cranberry sauce contains both sugar and natural pectin. As it heats, it melts into the orange juice and seasonings and forms the base of the sauce. Orange juice adds acidity, which balances the sweetness.

Dijon mustard and soy sauce add savory flavor, so the sauce does not taste like dessert. At the end, cornstarch mixed with cold water absorbs liquid as it heats. This makes the sauce thicker and helps it cling to the pork.

Pro Tips

• Choose pork chops close to 1 inch thick. Thin chops can become dry before the sauce has had enough cooking time.
• Slow cookers vary, so check the pork early with a meat thermometer instead of relying only on the clock.
• Use whole berry cranberry sauce, not cranberry jelly, if you want visible cranberries and more texture.
• Always mix cornstarch with cold water before adding it to the hot sauce. Adding dry cornstarch straight to the crockpot can make lumps.
• For a less sweet sauce, reduce the brown sugar to 1 tablespoon.

Tools You’ll Need

• Black oval crockpot, about 6 quarts
• Medium mixing bowl
• Small bowl
• Whisk
• Silicone spoon
• Measuring cups
• Measuring spoons
• Liquid measuring cup
• Cutting board
• Chef’s knife
• Microplane or fine zester
• Instant-read meat thermometer
• Round serving plate

Common Mistakes

• Using very thin pork chops: They can become dry quickly. Thick chops are more forgiving.
• Cooking only by time: Crockpots do not all heat at exactly the same rate. Check for an internal temperature of 145°F.
• Adding dry cornstarch: It can form little white lumps. Mix it completely with cold water first.
• Using too much orange zest: The colorful outer peel tastes fresh, but the white pith underneath can taste bitter.
• Lifting the lid often: Each peek lets heat escape and can increase the cooking time.

Substitutions and Variations

• Bone-in pork chops: These work too, but cooking time may vary. Check the internal temperature.
• Cranberry sauce: Homemade whole berry cranberry sauce can replace canned sauce.
• Orange juice: Fresh or bottled 100% orange juice works.
• Brown sugar: Honey or maple syrup can be used, but each will change the flavor slightly.
• Soy sauce: Use reduced-sodium soy sauce if you want less sodium.
• Thyme: Rosemary is a good alternative. Start with 1/4 teaspoon dried rosemary because its flavor is stronger.
• Spicy version: Add 1/4 teaspoon crushed red pepper flakes to the sauce.
• More orange flavor: Add a little extra fresh orange zest at serving time rather than cooking in lots of extra zest.

Make-Ahead Tips

You can mix the cranberry-orange sauce up to 24 hours ahead. Cover it and keep it in the refrigerator. You can also dice the onion and mince the garlic ahead of time.

For food safety and better texture, keep the raw pork refrigerated separately. Add everything to the crockpot when you are ready to start cooking.

What to Serve With

These pork chops have plenty of sauce, so they are especially good with sides that can soak it up.

• Creamy mashed potatoes
• Steamed white or brown rice
• Egg noodles
• Roasted sweet potatoes
• Green beans
• Roasted Brussels sprouts
• Steamed broccoli
• Simple garden salad
• Dinner rolls

Macros Information

Approximate nutrition per serving, based on 6 servings, before optional parsley and orange garnish:

• Calories: 390
• Protein: 39 g
• Carbohydrates: 35 g
• Fat: 10 g
• Fiber: 1 g
• Sugar: 29 g
• Sodium: 620 mg

These numbers are estimates. The exact macros will change based on the pork chops, cranberry sauce, soy sauce, and other brands you use.

Leftovers and Storage

Let leftovers cool, then place the pork and sauce in an airtight container. Refrigerate for up to 3–4 days.

For longer storage, freeze the pork chops with their sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheat the pork gently with plenty of sauce. A microwave works for individual portions. Heat in short intervals so the pork does not become tough.

FAQ

Q: Can I use frozen pork chops?
A: Thaw them completely in the refrigerator first. For safer and more even slow cooking, do not put frozen pork chops directly into the crockpot.

Q: Can I use bone-in pork chops?
A: Yes. Bone-in chops work well, but they may need a different amount of cooking time. Use a thermometer to check for 145°F in the thickest part without touching the bone.

Q: Can I leave out the brown sugar?
A: Yes. The cranberry sauce already has sweetness. Leaving out the brown sugar will give you a more tart sauce.

Q: Why are my pork chops dry?
A: They most likely cooked too long. Slow cookers vary quite a bit. Start checking thick pork chops at about 4 hours on LOW or 2 hours on HIGH.

Q: Do I have to brown the pork chops first?
A: No. Browning can add extra roasted flavor, but it is not needed for this recipe.

Q: Why isn’t my sauce thick?
A: Make sure you use the full 1 tablespoon cornstarch mixed with 2 tablespoons cold water. The sauce also needs to get hot after you add the slurry so the cornstarch can thicken it.

Q: Can I cook this all day while I’m away?
A: Pork chops are lean and can become dry during very long cooking. This recipe is better when you can stop cooking once the pork reaches 145°F.

Final Thoughts

Crockpot Orange Cranberry Pork Chops give you a cozy dinner with very little hands-on work. The tender pork, tart cranberries, fresh orange, and savory seasonings make a simple sauce with a lot of flavor.

Serve the chops with mashed potatoes, rice, or your favorite vegetables, and be generous with that cranberry-orange sauce. If you make this recipe, leave a comment and share how it turned out or any questions you have.