Wednesday, April 6, 2016


I feel a little crazy announcing this recipe as Pork Chops with Orange-Dijon Sauce. Why? Because I didn't have an orange marmalade and use apricot preserves instead. I know it changed the taste a little, but the apricot preserves worked very well.

This is another recipe from the Better Homes and Gardens Biggest Book of Slow Cooker Recipes cookbook. This one though actually was cooked in the slow cooker unlike the southwestern-style meat loaf I made. This one I was able to enjoy. I only used 4 pork chops instead of the 6, but didn't change the rest of the ingredient amounts.


4 - 6      boneless pork sirloin chops, cut 1 inch thick (mine were probably not that thick)
1/2        teaspoon dried thyme, crushed (I used ground thyme)
1            cup orange marmalade (or your favorite preserves)
1/3       cup Dijon-style mustard

Sprinkle both sides of chops lightly with salt and pepper. Sprinkle chops with thyme.
Place chops in a 3-1/2 to 4 - quart slow cooker.
In a bowl, combine marmalade and mustard. Remove 2 tablespoons of the mixture; cover and refrigerate.
Combine remaining mixture with 1/4 cup water.
Pour over chops.

Cover; cook on LOW for 6 - 7 hours or on HIGH for 3- 3-1/2 hours.
Transfer chops to a serving platter; discard cooking liquid. Spread reserved marmalade mixture over chops.

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