Cherry Chipotle Pork Chops

pork chops with a cherry sauce on a white plate.

Sweet and smoky cherry chipotle pork chops are so easy in the slow cooker! Simple enough for weeknights, fancy enough for company!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2 15

Total Time 2 20

Servings

Calories 472kcal

Author Marye Audet-White

Ingredients

6 boneless thick cut pork loin chops about 2.5 - 3 pounds
salt and pepper to taste
21 ounces cherry pie filling about 2 cups
2 teaspoons lemon juice
½ teaspoon ground allspice
¼ teaspoon ground chipotle
1 tablespoon cornstarch optional
fresh parsley for garnish

Instructions

Season the chops with salt and pepper.
Spray a heavy skillet with cooking spray.
Heat the skillet until it is very hot then quickly brown the pork chops on both sides.
Remove from heat.
In the bottom of the slow cooker combine the pie filling, lemon juice, allspice, and chipotle.
Lay the browned meat on top.
Cover and cook on low for 2 to 3 hours, or until meat registers 145F on an instant read thermometer.

Optional

Pour the juices into a saucepan.
Mix cornstarch with enough water to make a slurry and whisk into the juices.
Heat until thicken, whisking smooth the whole time.
Pour back into the slow cooker or serve separately with the meat.

Notes

Storage:

Store leftovers in an airtight container in the refrigerator for three or four days. You can also freeze them for another time—they'll keep for up to three months tightly sealed.

I don't love reheating pork in the microwave, as it tends to dry it out. From frozen, let your leftovers thaw in the fridge overnight.

Then, reheat pork chops in a foil-covered baking dish at around 200-250 degrees F for 10-20 minutes, depending on their size.

Tips:

Look for chops that are dark pink, not pale or gray. A bit of fat is good, too, as it'll provide more flavor.
Don't mix cornstarch directly into hot liquids! Always make a slurry with 1 part cornstarch to 1 part cool water or other liquid.

Nutrition