Slow-Cooker Orange-Braised Pork Chops with Cranberry Compote

Season the pork chops generously on both sides with salt and pepper. In a large, heavy fry pan over medium-high heat, warm the olive oil. Working in batches to avoid crowding, add the chops and sear, turning once, until golden brown on both sides, 8 to 10 minutes. Transfer the chops to a slow cooker.

Pour off most of the fat in the pan and return the pan to medium-high heat. Add the shallots and garlic and cook, stirring often, until they begin to brown, about 6 minutes. Pour in the wine and stir to dislodge any browned bits from the pan bottom. Stir in the stock, vinegar, orange zest, 1/2 tsp. salt and several grinds of pepper.

Pour the shallot mixture over the pork chops. Cover and cook on low for 6 hours. The chops should be tender.

Meanwhile, make the compote. Fill a large bowl with ice water. In a heavy saucepan, combine the cranberries, port, sugar and ginger and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to a brisk simmer and cook uncovered, stirring often, until the cranberries have popped and the juices are syrupy, about 10 minutes. Transfer the compote to a heatproof bowl, set the bowl in the ice bath and stir the compote occasionally. When the compote is cool, transfer to a serving bowl, cover and set aside until ready to serve.

Divide the pork chops among individual plates and keep warm. Let the cooking liquid stand for few minutes, then use a large spoon to skim the fat from the surface. Spoon the liquid over the chops, then top the chops with the compote and serve. Serves 6.

Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)