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Main dishes

Orange-Mustard Pork Chops

Orange-Mustard Pork Chops recipe
Recipe and Photo by: Better Homes and Gardens
Mustard, marjoram, and orange marmalade give bone-in pork chops a wonderfully sweet and spicy flavor in this easy slow-cooker recipe.
20 min
2 hr 50 min
6 servings

What You Need

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

Make It

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.

K:63436v0:148179     Copyright - © [1994-2013] Meredith Corporation

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