Orange-Mustard Pork Chops

By luvmybuttonsnbows

PREP:
20 minutes
COOK:
Low 5 hours, High 2 1/2 hours
MAKES:
6 servings
SLOW COOKER:
5- to 6-quart

Ingredients

• 2 small or medium acorn squash
• 1 large onion, halved and sliced
• 6 pork chops (with bone), cut 3/4 inch thick
• 1/2 cup chicken broth
• 1/3 cup orange marmalade
• 1 tablespoon honey mustard or Dijon-style mustard
• 1 teaspoon dried marjoram or thyme, crushed
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Preparation

Step 1

Cut squash in half lengthwise. Discard seeds and membranes. Cut each half into three wedges. In a 5- to 6-quart slow cooker place squash and onion. Trim fat from chops. Place chops on top of squash and onion.
In a bowl stir together broth, marmalade, mustard, marjoram or thyme, and pepper. Pour broth mixture over chops and vegetables.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Lift chops and vegetables from cooker to platter, reserving juices; cover meat and keep warm.
For sauce, strain cooking juices into a glass measuring cup; skim off fat. Measure 1 3/4 cups juices, adding water, if necessary. Pour juices into a medium saucepan. Combine cornstarch and the cold water; stir into juices in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve sauce with chops and vegetables.