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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.
time
prep:
20 min
total:
2 hr 50 min
servings
total:
6 servings

What You Need

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

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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