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© Meredith Corporation. All rights reserved. Used with permission.
Halve squash lengthwise. Discard seeds and membranes. Cut each half into three wedges. Place squash wedges and onion in a 5- to 6-quart slow cooker. Place chops on top of the squash and onion.
In a small bowl, stir together broth, marmalade, mustard, marjoram (or thyme) and pepper. Pour over the chops and vegetables in the cooker.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours. Transfer the chops and vegetables to a serving platter, reserving the cooking juices; cover the chops and vegetables to keep warm.
Strain the cooking juices into a glass measuring cup; skim off fat. Measure the juices; add water, if necessary, to equal 1 3/4 cups. Pour into a medium saucepan. Stir together cornstarch and cold water. Add to the saucepan, stirring to combine. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve the sauce with the chops and vegetables.