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5 from 1 vote

Slow Cooker Pork Chops with Cranberries & Leeks

There is unbelievable flavor in these Slow Cooker Pork Chops with Cranberries and Leeks. Plus, it will make your kitchen smell fantastic!
Prep Time10 mins
Cook Time6 hrs 10 mins
Total Time6 hrs 20 mins
Course: Entrees
Cuisine: American
Keyword: Gluten Free
Servings: 4 Servings
Calories: 268kcal


  • 1 ¼ pounds bone-in pork chops ½-inch thick
  • ¼ teaspoon salt
  • ¼ 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 ¼ cups fresh or frozen cranberries
  • 1 tablespoon chopped fresh rosemary
  • ¼ cup dry vermouth
  • ¼ cup chicken or vegetable broth
  • 1 tablespoon pure maple syrup


  • 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.


Weight Watchers Points: 8 (SmartPoints), 8 (Points+), 7 (Old Points)


Serving: 1Chop + ⅓ C Leek Mixture | Calories: 268kcal | Carbohydrates: 15g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 268mg | Potassium: 494mg | Fiber: 2g | Sugar: 6g | Vitamin A: 775IU | Vitamin C: 10.8mg | Calcium: 58mg | Iron: 1.8mg