Cranberry Pork (or Chicken)

posted by Andrea | 12/2/2015
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cranberry pork

Although it’s nothing fancy, our Thanksgiving table isn’t complete without a dish of jellied cranberry — straight from the can! We almost never have it any other time of year except at Thanksgiving (maybe Christmas too) and I look forward to slicking a little off and eating it with my turkey and stuffing.

Cranberry sauce always seems to be very “on sale” this time of year, and lately, I’ve made a few different recipes that use Whole Berry Cranberry sauce, so I stocked up this year and purchased a few extra cans.

Today’s recipe uses cranberry sauce… and it’s another one of those ridiculously simple “non recipes” that I almost feel silly posting here on my blog. However, since my last non-recipe went over so well, I figured I should share this one too!

If you love a good slow-cooker pork or chicken recipe, and have a little extra cranberry sauce to use up after the holidays, you’ll definitely want to give this Cranberry Pork (or Chicken) recipe a try!

Recipe for Cranberry Pork (or Chicken)

Serves 4-6

{print recipe}

INGREDIENTS:

  • 2-4 pounds uncooked pork or chicken (I used pork chops, but a pork roast or chicken breasts also work well)
  • 1 can (14 ounces) Whole Berry Cranberry Sauce
  • 1 packet (2 ounces) Dried Onion Soup Mix

DIRECTIONS:

  • Place uncooked meat in a slowcooker (I spray mine with oil to prevent anything from sticking)
  • sprinkle onion soup mix over meat
  • dump can of cranberry sauce over meat
  • cover and cook on low 4-6 hours (or until meat is cooked through)

** NOTE: you can also bake this in the oven at 350*F for 1-2 hours (depending on the cut of meat you’re using)

This is another one of those slow cooker meals that I throw together while I’m cleaning up the lunch dishes, and then have it ready by dinner time. I usually serve it with some type of potato, vegetable, and roll. In the photos here, we had loaded baked potatoes, steamed broccoli, and roasted carrots.

The meat is SOOOOOOO tender, it literally just flakes apart when you try to pull it out of the slow cooker — you definitely won’t need a knife for this meal 🙂

What are your favorite pork recipes?

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19 comments

  1. Micki

    03/24/2016

    Can you use the jellied cranberry sauce?

    [Reply]

    Andrea Reply:

    yes!

    [Reply]

  2. Avia

    12/03/2015

    I put this in the crock pot this morning with pork chops. The pork chops were still partially frozen and I’ll be gone for 9 hours so I’m hoping they won’t be in there too long. I love easy “recipes”!!

    [Reply]

    Andrea Reply:

    I’m sure they will be fall-off-the-bone tender! Enjoy!

    [Reply]

  3. Karen Davis

    12/02/2015

    I love your simple recipe ideas and your food always looks Good!

    [Reply]

    Andrea Reply:

    Thanks Karen! My food photography skills are definitely lacking — but I figure that people reading my blog are most interesting in simplicity versus fancy photos 🙂

    [Reply]

  4. Sara

    12/02/2015

    I am wondering how tart the cranberries are after you cook it like that. I know my husband would not like it if it is too sweet or tart.

    [Reply]

    Andrea Reply:

    Not tart at all! The flavors really meld together and are very mild once the meat is cooked. My kids wouldn’t eat it if it was “too” anything (sweet, salty, spicy, tart, etc.) 🙂

    [Reply]

  5. Heidi Fontes

    12/02/2015

    I love this easy recipe! I am always trying to find new crockpot ideas. With our four kids’ practices and such the crockpot is a simple way for everyone to eat a warm meal at different times. My husband just mentioned we hadn’t had pork chops in a while too! Also if you are looking for another way to use some cranberry sauce and any leftover turkey from Thanksgiving I just came across this recipe http://noblepig.com/2013/11/leftover-turkey-cranberry-monte-cristo-sandwiches/
    It’s on our menu this week!

    [Reply]

    Liane Reply:

    Thought I’d post my dehydrated onion soup concoction. Here is what I would need if I were to copy the Lipton ingredient list:

    Onions (deyhydrated), salt, cornstarch, onion powder, sugar, corn syrup, hydrolyzed soy protein, caramel color, partially hydrogenated soybean oil, monosodium glutamate, yeast extract, natural flavors, disodium inosinate, disodium guanylate

    My version eliminates all the non food items. I use equal amounts of Penzeys toasted onion and onion powder, plus a small amount of soup base.

    I honestly do not understand the need for MSG in any food these days. I though everyone understood it is bad stuff.

    [Reply]

    Andrea Reply:

    Thanks Heidi — I have tried those sandwiches before — yum!

    [Reply]

  6. Amy

    12/02/2015

    Oh this looks soooo good!!! This is going on the menu this weekend!

    Here’s a link for from scratch onion soup mix if anyone is interested:
    http://wellnessmama.com/2293/french-onion-soup-mix/

    I’m going to mix some of this up so I can have it ready whenever I need it:)

    [Reply]

    ShellyL Reply:

    Thanks! I never seem to have have this stuff in the house and it’s good in so many things. I am always all about a healthier, more natural alternative.

    [Reply]

    Andrea Reply:

    Thanks for the link Amy!

    [Reply]

  7. Ann

    12/02/2015

    Do you ever start with frozen meat?

    [Reply]

    Andrea Reply:

    yes, if you’re doing it in the slow cooker, frozen meat would be fine (just give it an extra hour or two). If you’re doing it in the oven, you’ll want to defrost it first.

    [Reply]

    Liane Reply:

    Noooooo…..never put frozen meat in a crock pot for the same reason you never cook a whole chicken in a crock pot. Read this http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
    I also use a variation of this recipe using a turkey breast. For the soup mix I use my own homemade since my husband is sensitive to MSG and gluten.

    I found toasted dry onions at Penzeys to use in my fake Lipton Soup recipe. They add a nice Flavor.

    [Reply]

    dianne (baking4six) Reply:

    it’s not that the frozen meat won’t cook… it’s for health/safety reasons

    Why? Because slow cookers don’t reliably get frozen meat up to a safe temperature (above 140°F) evenly enough or quickly enough. Your meat will likely spend too much time hovering in the danger zone (from 40°F – 140°F), which opens the door for bacteria to flourish. Not yummy … or safe!

    This can be a particular problem for people who are considered at higher risk for food-borne illnesses: older people, pregnant women, little kiddos, and people with challenged immune systems (groups which we’ve seen estimated as comprising approximately 20% of the population).

    [Reply]

    Andrea Reply:

    Thanks for that information — that makes sense!

    [Reply]