This recipe cooks pork chops in a crock pot with white and sweet potatoes, cubed butternut squash, and cranberry sauce and fresh cranberries on top.
INGREDIENTS
3 tablespoons vegetable oil
4 thick-cut bone-in pork chops
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 1/2 cups chicken broth
3 medium white potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
2 cups peeled and cubed butternut squash
2 cups whole-berry cranberry sauce
1 cup fresh cranberries
DIRECTIONS
In a large skillet, heat oil and cook pork chops until evenly browned. Add salt and pepper then transfer into a crock pot. Add chicken broth and surround meat with white and sweet potatoes. Cook covered over low heat for about 5 hours.
Add the butternut squash into the pot and apply a cup of cranberry sauce over pork chops and another cup over the potatoes.
Top with sprinkles of cranberries and cook for another hour. Transfer the chops, potatoes and squash into a serving platter and add the remaining cranberries and sauce from the crock pot.
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