Orange-Mustard Pork Chops

Orange marmalade and mustard make a sweet and tangy sauce for the pork chops and squash in this slow cooker recipe.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hr. (high)
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Orange-Mustard Pork Chops
Ingredients
2
small or medium acorn squash (1 1/2 to 2 pounds total)
1
large onion, halved and sliced
6
pork chops (with bone), 3/4 inch thick (2 1/2 to 2 3/4 pounds total)
1/2
cup chicken broth
1/3
cup orange marmalade
1
tablespoon Dijon-style mustard
1
teaspoon dried marjoram or thyme, crushed
1/4
teaspoon ground black pepper
2
tablespoons cornstarch
2
tablespoons cold water
Directions
  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 cooker.
  2. In a small bowl, stir together broth, marmalade, mustard, marjoram, and pepper. Pour broth mixture over chops and vegetables in cooker.
  3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Transfer chops and vegetables to a serving platter, reserving cooking juices; cover chops and vegetables and keep warm.
  4. For sauce, strain cooking juices into a glass measuring cup; skim off fat. Measure juices; add water, if necessary, to equal 1-3/4 cups. Pour juices into a medium saucepan. Stir together cornstarch and cold water. Add to saucepan, stirring to combine. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve sauce with chops and vegetables.
Nutrition Facts (Orange-Mustard Pork Chops)
    Per serving:
  • 265 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 65 mg chol.,
  • 168 mg sodium,
  • 27 g carb.,
  • 3 g fiber,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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