Orange-Mustard Pork Chops
- Cook Time: 5 - 6 hours on low; 2 1/2 - 3 hours on high
- Servings: 6
- Course: Main Dish
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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
Cut squash in half lengthwise. Discard seeds and membranes. Cut each half into three wedges.
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Place squash and onion. Trim fat from chops. Place chops on top of squash and onion in cooker.
In a small bowl, stir together broth, marmalade, mustard, marjoram, and pepper. Pour broth mixture over chops and vegetables in cooker.
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.
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
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