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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


Step 1

Cut squash in half lengthwise. Discard seeds and membranes. Cut each half into three wedges.

Step 2

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.

Step 3

In a small bowl, stir together broth, marmalade, mustard, marjoram, and pepper. Pour broth mixture over chops and vegetables in cooker.

Step 4

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.

Step 5

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.

Step 6

Serve sauce with chops and vegetables

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