Braised Pork Chops with Cranberry-Orange Compote  

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Serves 2 • Cooking Time 2 to 3 hours on Low • Slow Cooker Size 4 to 7 Quarts

WHY THIS RECIPE WORKS: To keep a pair of pork chops from drying out in the slow cooker, we chose blade-cut pork chops, which provided a balance of dark and light meat, and the moderate amount of fat kept the chops tender throughout braising while also keeping this dish in healthy territory. But even with this cut, we had to limit the chops’ exposure to the heat and found it best to stick to the low setting on the slow cooker. We paired this flavorful cut with a simple compote-style sauce made with unsweetened applesauce as its base. Dried cranberries and orange juice flavored the sauce, and shallot and Dijon mustard added depth. A splash of cider vinegar before serving punched up the flavor of our sauce, which paired perfectly with the rich pork chops. See the sidebar that follows the recipe.

1	shallot, minced
1	teaspoon canola oil
¾	teaspoon minced fresh thyme or ⅛ teaspoon dried
½	cup unsweetened applesauce
⅓	cup dried cranberries
⅓	cup orange juice
2	teaspoons Dijon mustard
2	(8-ounce) bone-in blade-cut pork chops, ¾ inch thick, trimmed
	Salt and pepper
1	teaspoon cider vinegar

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave shallot, oil, and thyme in bowl until shallot is softened, about 2 minutes; transfer to slow cooker. Stir in applesauce, cranberries, orange juice, and mustard. Season chops with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 2 to 3 hours on low.

2. Transfer chops to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Using large spoon, skim any white foam from surface of sauce. Stir in vinegar and season with salt and pepper to taste. Spoon sauce over chops and serve.

Per serving:
Cal 340
Fat 11g
Sat Fat 3g
Chol 75mg
Carb 32g
Protein 28g
Fiber 2g
Sodium 360mg