Post by braided-rug on May 21, 2006 22:35:27 GMT 10
Posted by cotty from essentialbaby.
Orange Mustard Pork Chops
265 cal, 8g total fat ,27g carb,
small or medium acorn squash
1 large onion halved and sliced
6 pork chops with bone
½ cup chickn broth
1/3 cup marmalade
1 tablespoon honey mustard, or Dijon style mustard
1 teaspoon dried marjoram or thyme crushed
¼ teaspoon 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 –6 quart slow cooker place squash and onion. Trim fat from chops. Place chops on top of squash and onion.
In a bowl stir together broth marmalade mustard majoram and pepper. Pour broth mixture over chops and veg.
Cover and cook on low heat 5-6 hours or high 2 ½ to 3 hours. Lift chops and vegetables from cooker to platter reserving juices, cover meat and keep warm
For sauce strain cooking juices into a glass measuring cup, skim off fat. Measure 1 ¾ cups juices adding water if necessary. Pour juices into a medium pan. Combine cornstarch and the cold water, stir into juices in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for two min more. Serve sauce with chops and veg.
members.essentialbaby.com.au/index.php?showtopic=176252&st=0
Orange Mustard Pork Chops
265 cal, 8g total fat ,27g carb,
small or medium acorn squash
1 large onion halved and sliced
6 pork chops with bone
½ cup chickn broth
1/3 cup marmalade
1 tablespoon honey mustard, or Dijon style mustard
1 teaspoon dried marjoram or thyme crushed
¼ teaspoon 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 –6 quart slow cooker place squash and onion. Trim fat from chops. Place chops on top of squash and onion.
In a bowl stir together broth marmalade mustard majoram and pepper. Pour broth mixture over chops and veg.
Cover and cook on low heat 5-6 hours or high 2 ½ to 3 hours. Lift chops and vegetables from cooker to platter reserving juices, cover meat and keep warm
For sauce strain cooking juices into a glass measuring cup, skim off fat. Measure 1 ¾ cups juices adding water if necessary. Pour juices into a medium pan. Combine cornstarch and the cold water, stir into juices in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for two min more. Serve sauce with chops and veg.
members.essentialbaby.com.au/index.php?showtopic=176252&st=0