- 6 bone-in pork loin chops
- 1 (16 ounce) can jellied cranberry sauce
- 1/2 cup cranberry or apple juice
- 1/4 cup sugar
- 2 tablespoons spicy brown mustard
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 teaspoon salt
- Dash pepper
- Place pork chops in a slow cooker. Combine cranberry sauce, juice, sugar and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm. In a saucepan, combine cornstarch and cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve over chops.