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Friday, January 21 2011


  • 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. 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.

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.

nutrition facts

  • Servings Per Recipe 6 servings
  • Calories265, 
  • Total Fat (g)8, 
  • Saturated Fat (g)3,
  • Cholesterol (mg)65, 
  • Sodium (mg)168, 
  • Carbohydrate (g)27, 
  • Fiber (g)3, 
  • Protein (g)21,
  • Vitamin A (DV%)3, 
  • Vitamin C (DV%)20, 
  • Calcium (DV%)7, 
  • Iron (DV%)10, 
  • Starch (d.e.)1,
  • Other Carbohydrates (d.e.)1, 
  • Very Lean Meat (d.e.)2.5, 
  • Fat (d.e.)1, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:54 am   |  Permalink   |  0 Comments  |  Email

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