No Knife Needed.

A little warmed whole cranberry sauce and gravy give a special flavor to these fork-tender chops. The broth and seasoning are meant to add a very subtle flavor so they won’t compete with the sauces. Therefore, I suggest you use some type of sauce (orange marmalade warmed, for example) if you don’t like cranberry sauce. I cooked my butterfly pork chops for 3 hours in the crockpot, but cooking time will vary depending on size and cut of meat, so I would just cook one extra so that you can pick at it during various stages of cooking.  Recipe follows.

Crock Pot Chops

6 c. very hot water
8 chicken bouillon cubes
1 tsp. sage
1 tsp. thyme
1 tsp. basil
1 tsp. oregano
6 boneless butterfly pork chops

Dissolve bouillon cubes in hot water in crockpot, add spices, then chops. Cook on high 3 hours, until fork tender. Remove chops from crockpot, lightly salt and pepper if desired, then serve topped with gravy and warmed whole cranberry sauce. (I made my gravy using the juices from the crockpot).