These slow cooker 4-ingredient cranberry orange pork chops are the kind of easy dinner that feels a little special without asking much from you. It reminds me of those busy fall evenings when you want something warm and comforting, but you also need dinner to mostly cook itself while the house fills with that sweet-tart cranberry citrus aroma. The combination is simple, classic, and perfect for cooler weather, with tender pork chops soaking up a glossy sauce that tastes like you worked much harder than you did.
Serve these pork chops over mashed potatoes, rice, or buttery egg noodles so none of that cranberry orange sauce goes to waste. For sides, I like simple green beans, roasted Brussels sprouts, or a crisp salad to balance the sweetness of the glaze. If you're making this in the fall or around the holidays, it also pairs really nicely with sweet potatoes or a slice of warm dinner bread.
Slow Cooker 4-Ingredient Cranberry Orange Pork Chops
Servings: 4
Ingredients
4 thick bone-in pork chops
1 can (14 ounces) whole berry cranberry sauce
1 packet (1 ounce) onion soup mix
1 cup orange marmalade
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired, then place the pork chops in an even layer in the bottom.
2. In a medium bowl, stir together the cranberry sauce, onion soup mix, and orange marmalade until well combined.
3. Pour the cranberry orange mixture over the pork chops, making sure the tops are well coated.
4. Cover and cook on low for 4 to 6 hours, or until the pork chops are tender and cooked through.
5. Spoon the sauce over the pork chops before serving, and serve hot with your favorite side dishes.
Variations & Tips
Use boneless chops: Boneless pork chops work too, but they can cook a little faster and may not stay quite as juicy as bone-in. Check them on the earlier side so they do not overcook.
Make it less sweet: If you want a tangier sauce, use a little less orange marmalade or stir in a small splash of orange juice at the end to brighten the flavor without making it too heavy.
Add a little texture: For a prettier finish, top the pork chops with a bit of fresh orange zest or a spoonful of whole cranberries right before serving. It makes the dish feel holiday-ready with almost no extra work.
Meal prep tip: You can mix the sauce the night before and keep it in the fridge, then pour it over the pork chops in the morning before turning on the slow cooker. This is one of those great set-it-and-forget-it dinners for busy weekdays.
Thicken the sauce: If you prefer a thicker glaze, remove the cooked pork chops and transfer the sauce to a saucepan. Simmer it for a few minutes on the stove until it reduces slightly, then spoon it back over the meat.