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- 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
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.
- Servings Per Recipe 6,
- cal. (kcal) 265,
- Fat, total (g) 8,
- chol. (mg) 65,
- sat. fat (g) 3,
- carb. (g) 27,
- fiber (g) 3,
- pro. (g) 21,
- vit. A (RE) 31,
- vit. A (IU) 292,
- vit. C (mg) 12,
- sodium (mg) 168,
- calcium (mg) 71,
- iron (mg) 2,
- Starch () 1,
- Other Carb () 1,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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