There is unbelievable flavor in these Slow Cooker Pork Chops with Cranberries and Leeks. Plus, it will make your kitchen smell fantastic!
There are times when a dish releases aromas that make you dream of dining at a fine restaurant, but when you actually take the first bite, your dreams disappear in a disappointing “poof”. Let me assure you that this is not one of those times. From the moment that I combined the pork chops, cranberries, leeks, rosemary and vermouth in the slow cooker, this recipe made promises of savory goodness. And it didn’t disappoint.
I have a soft spot for dry vermouth, as it is my mum’s drink of choice. When I say that, I don’t mean that she likes to mix it in martinis. Rather, I mean that she drinks it…straight, like someone might sip on whiskey. Except she always adds a stuffed green olive or two. When I was a kid, I always asked for a nibble of that boozy soaked olive when she finished her drink.
So, when that distinctive vermouth-y scent emanated from the slow cooker, an overwhelming feeling of comfort took over me. There’s just a quarter of a cup used in the recipe, which is just enough to add a layer of flavor without making the dish boozy. It’s the perfect foil for the tart cranberries and mellow leeks.
If you haven’t cooked with leeks before, please don’t be intimidated. They make look a little perplexing, but they’re a cinch to clean and cut. If you’re not sure how to tackle them, refer to my post on How to: Prepare a Leek for step-by-step instructions.
When I post slow cooker recipes, typically I receive emails and comments, asking whether it’s necessary to brown the meat and sauté the vegetables before placing them in the slow cooker. It’s not absolutely necessary – the veggies and meat will still cook through – but those few extras minutes of prep will add an extra layer of flavor to your dish. Well worth it, in my opinion.
Serve this up with some roasted potatoes and an extra vegetable for a satisfying, healthy meal.
Other healthy slow cooker recipes:
Cookin’ Canuck’s Slow Cooker Chipotle Lentil Soup with Avocado
Cookin’ Canuck’s Slow Cooker Hoisin Chicken
Well Plated’s Slow Cooker Yogurt Chicken Shawarma
Ambitious Kitchen’s Black Bean, Quinoa & Chicken Tortilla Soup
Healthy Slow Cooking’s Butternut Squash & Kale Lo Mein
Slow Cooker Pork Chops with Cranberries & Leeks
Ingredients
- 1 1/4 pounds bone-in pork chops 1/2-inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 teaspoons olive oil divided
- 2 leeks white parts only, cut in half lengthwise and thinly sliced (see How to: Prepare a Leek)
- 1 1/4 cups fresh or frozen cranberries
- 1 tablespoon chopped fresh rosemary
- 1/4 cup dry vermouth
- 1/4 cup chicken or vegetable broth
- 1 tablespoon pure maple syrup
Instructions
- Season both sides of the pork chops with salt and pepper. Heat 1 teaspoon of olive oil in a large nonstick skillet. Add the pork chops and brown, 2 minutes per side. Transfer to t0 a plate.
- Turn the heat to medium and heat the remaining 1 teaspoon of olive oil. Add the leeks and cook until softened, about 5 minutes. Transfer to the slow cooker. Place the pork chops on top of the leeks and pour any accumulated juices over top.
- To the slow cooker, add the cranberries and rosemary. In a small bowl, whisk together the vermouth, broth and maple syrup. Pour into the slow cooker.
- Cook on LOW for approximately 6 hours, or until the pork chops are cooked through. Pop any whole cranberries with the back of a spoon.
- Serve the pork chops with the leek and cranberry mixture and some of the liquid over top.
Notes
Nutrition
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Barb says
How much maple syrup should be added and when?
Dara says
Hi Barb, I apologize for leaving that out of the instructions. The tablespoon of maple syrup should be added at the same time as the vermouth and broth. I hope you enjoy it!
Tonia from TheGunnySack says
That sounds amazing! I have some pork chops that I will be making later this week and I’m going to add cranberries!
Krista @ Joyful Healthy Eats says
Absolutely gorgeous and love that you added leeks to this!
Rosemary says
Hi kinda love that vermouth is your mum’s favourite drink. As you know me so well, you must know I have vermouth in my liquor cabinet! Making this Saturday and will tag you on Instagram!
Kyris says
I guess I will be buying some vermouth. This sounds wonderful!
Erin @ Dinners, Dishes, and Desserts says
We love pork chops at our house, but I never make them in the slow cooker. This sounds amazing with the leeks and cranberries!
Ruth says
Would you consider doubling this and baking in the oven?
Sounds like an interesting entre for a dinner party
Thanks, Ruth
Robyn Stone | Add a Pinch says
What a flavorful dish, Dara! Looks delicious!!!
Megan {Country Cleaver} says
What a colorful, delightful dinner!! Ben would love these – he adore pork chops!
Cyndi - My Kitchen Craze says
I love cooking with leeks, but I always forget to use them. 😉 My parents would love these pork chops. I need to make these for them next weekend when they come over. Yum!! PS gorgeous pics too!
Gerry Speirs says
You’re inspiring me to use my slow cooker!!
Paula - bell'alimento says
Gorgeous pork chops Dara and in the crock pot no less!
Tara says
These look incredible. Vermouth is something I would never buy. What could I substitute with? Chicken broth? White wine (but I never have this on hand)
theatrenut says
I bought 1-1/2 pound of bone-in port chops for this – it’s only two chops. Should I still make the recipe the same way?
Dara says
Wow, those are some big chops! Are they really thick ones or on the thinner side? I used thin bone-in pork chops for this recipe. The thickness will likely effect the cooking time.
kellie | The Suburban Soapbox says
I love pork chops but end up making them the same way every time. These look spectacular….love your recipes!
Frances says
Very good recipe and much enjoyed. Can you tell me if the cooked weight of pork would be about 4 ounces per serving? Alsways confuses me as meat looses a lot of weight when cooked.
Thank You.
Frances says
Had boneless pork chops and recipe worked well. I did it for the amount of time listed but should have probably cut it back some. But that said the meat was tender and good. Love the ingredients. Can you tell me per serving what the cooked weight of pork only would be? about 4 ounces or less? This always confuses me in recipes as the cooked weights are so different then raw.
Thank you
Frances says
Great recipe ! Thank you