For a deeper flavor, marinate the pork chops in a mixture of apple cider vinegar, Dijon mustard, and garlic powder for at least 30 minutes before searing. If you prefer a smoother sauce, you can use an immersion blender to partially blend the cranberry-fig mixture after cooking. To thicken the sauce, remove the pork chops and stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook on high for another 15 minutes or until thickened. Fresh cranberries can be substituted for frozen, but you may need to add a touch more brown sugar to balance the tartness. A pinch of red pepper flakes can add a subtle hint of heat to the dish.
Slow Cooker Cranberry Fig Pork
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PREP TIME10 mins
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COOK TIME4 hrs 10 mins
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TOTAL TIME4 hrs 20 mins
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SERVING4 People
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VIEWS18
A delightful dance of sweet and savory, this slow cooker pork recipe marries the tartness of cranberries with the rich sweetness of figs, creating a luscious sauce that perfectly complements tender pork. An effortless and flavorful dish that's sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol36 mg
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Fiber2 g
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Protein15 g
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Saturated Fat2 g
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Sodium170 mg
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Sugar14 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Heat a large skillet over medium-high heat. Add 1 teaspoon of olive oil or avocado oil. Sear pork chops in the hot skillet until lightly browned, about 2 minutes per side. (2 minutes)
02
Step
0 mins
Transfer seared pork chops to the slow cooker.
03
Step
5 mins
In a medium saucepan, combine cranberries, quartered figs, reserved fig juice, apple juice, brown sugar, salt, black pepper, and crushed rosemary. Bring to a gentle boil over medium heat, stirring occasionally until the cranberries begin to burst. (5 minutes)
04
Step
0 mins
Pour the cranberry-fig mixture evenly over the pork chops in the slow cooker.
05
Step
4 hrs
Cover and cook on High for 4 hours or on Low for 6-8 hours, or until the pork is very tender and easily shreds with a fork. (4 hours or 6-8 hours)
06
Step
0 mins
Shred the pork with two forks directly in the slow cooker. Stir the shredded pork into the cranberry-fig sauce to combine.
07
Step
0 mins
Serve hot. Excellent served over a bed of wild rice, quinoa, or creamy polenta. Garnish with fresh rosemary sprigs, if desired.
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RECIPE REVIEWS
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Loren Rath
Jun 29, 2025I used fresh cranberries and it turned out great. I will definitely make this again!
Wilber Mante
Jun 22, 2025This recipe was so easy to follow and the flavor combination was amazing! My family loved it.
Everette Franecki
Jun 10, 2025The sauce was a little too tart for my taste, so I added an extra tablespoon of brown sugar. Perfect!
Bernie Crooks
Jun 6, 2025I served this over polenta and it was a huge hit at my dinner party.
Percival Schaden
Apr 18, 2025I love how you can just throw everything in the slow cooker and forget about it. Perfect for a busy weeknight!