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  • 1/2 cup butter, melted

  • 4 6-oz boneless pork chops

  • 1 cup white wine

  • 1 cup cranberry sauce

  • 1 small onion, chopped

  • 1/4 cup fresh thyme, chopped

  • salt and pepper to taste


  • 1.

    Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine. Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops. Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.

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