Cranberry Pork Roast

1 (2-½  pound) boneless rolled pork loin roast 

(can be frozen)

1 (16 oz) can jellied cranberry sauce

¼ cup sugar

½  cup cranberry juice (or OJ)

1 t dry mustard

¼  t ground cloves

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2 T cornstarch

2 T cold water

salt to taste

Slow Cooker:

1. Place pork roast in a slow cooker. 
2. In a med bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. 
3. Cover and cook on low for 6-8 hours.
4. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
5. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

In the Oven:  at 350 for 45 minutes   or  at 325 for 1 to 1-½ hours

Really good with mashed potatoes.

MY NOTES:  

JC loved this.  I did not follow the recipe.  I used 1/2 loin, 1 can whole cranberries, orange juice and nothing else.  I cooked it in the crock pot til it was pretty much falling apart.

Pork Chops - Perfect Slow Cooker

Perfect Slow Cooker Pork Chops

source: The Spruce Eats

I forgot to pull out some frozen pork chops the day before so I browsed online for a slow cooker method I could use.  I found this recipe and she had me with this sentence - "Forgot to defrost the pork chops? No problem because this slow cooker recipe is best with frozen chops."

On my first making shown in the photo above, I had no broth, bouillon, stock or anything in the house.  That's unusual, but I just skipped it.  Also, there was no Dijon, so I had to use regular mustard.  I added Worcestershire sauce and Montreal Steak sauce.  I'm looking forward to trying this recipe again as it's written.  

• 2 boneless pork chops (about 3/4-inch thickness, frozen or partially defrosted) 
• 1 chicken bouillon cube (or equivalent granules)
• 1/4 cup hot water
• 2 tablespoons Dijon mustard
• 2 small onions
• Dash fresh ground pepper (or to taste)

In a skillet or on a grill pan, sear both sides of the pork chops.

While searing, dissolve the bouillon in hot water and add the mustard. Stir well.

Cut off the ends and peel the onions. Cut each onion in half crosswise to make 4 thick 'wheels.' Or peel, cut in half lengthwise, and slice.

Place the onions in a single layer on the bottom of the slow cooker.

Once the chops are seared, place them on top of the onions.

Sprinkle with fresh ground black pepper to taste, and slowly add the mustard-bouillon water.

Cover and cook for about 3 to 4 hours on high.

MY NOTES:

• This recipe uses an extra pan for searing the pork chop.  I admit to being lazy and preferring one dish recipes, but I'm reluctantly a convert to the whole sear-the-meat thing.