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Orange-Mustard Pork Chops

Makes: 6 servings
Prep 20 mins Cook 5 hrs to 6 hrs  (low) or 2 1/2 to 3 hr. (high)
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)
  • 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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