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1
In a non-stick skillet, heat oil over medium high heat.
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2
Brown pork chops on both sides, in batches, and transfer to slow cooker stoneware.
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3
Drain fat from pan.
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4
Reduce heat to medium.
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5
Add leeks and cook, stirring, until softened.
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6
Add garlic, salt and peppercorns and cook, stirring, for 1 minutes.
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7
Stir in port, marmalade and cranberries and bring to a boil.
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8
Pour mixture over pork.
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9
Cover and cook on Low for 5 hours or on High for 2 1/2 hours, until pork is tender and just a hint of pink remains.
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10
Transfer to a warm platter and serve immediately.
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11
TIP: You can use pork shoulder butt chops in this recipe, but increase cooking time to 8 to 10 hours on Low or 4 to 5 hours on High.
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VARIATIONS: Roast Pork with Cranberry Sauce: Substitute 1 boneless pork shoulder butt roast about 3 lbs.
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trimmed of fat, instead of the pork chops.
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14
Brown the roast on all sides, then proceed as directed.
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15
Increase the cooking time to 10 hours on Low or 5 hours on High, until pork is very tender.
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16
TIP: To clean leeks: Fill sink full of lukewarm water.
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17
Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt.
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18
Transfer to a colander and rinse under cold water.
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19
Delicious & Dependable Slow Cooker Recipes
