Ingredients

• 2 medium acorn squash 1.5 - 2 lbs
• 1 large onion halved and sliced
• 6 pork chops, bone in cut 3/4
• .5 cup reduced-sodium chicken broth
• .33 cup reduced-sugar orange marmelade
• 1 tablespoon Dijon mustard
• 1 teaspoon dried marjoram crushed, can substitute thyme
• .25 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Directions

(from Better Homes and Gardens Diabetic Living Slow Cooker Recipes)

1) Cut squash in half lengthwise. Remove and discard seeds and membranes. Cut each squash half into 3 wedges. In a 5-6 quart slow-cooker place squash and onion. Trim fat from chops. Place chops in cooker. In a small bowl, combine broth, marmalade, mustard, marjoram, and pepper. Pour over mixture in cooker.
2) Cover and cook on low for 5-6 hours or on high for 2.5-3 hours.
3) Transfer chops and vegetables to serving platter, reserving cooking liquid. Cover chops and vegetables with foil to keep warm.
4) For sauce, strain cooking liquid into a glass measuring cup. Skim off fat. Measure 1.75 cups liquid (add water if needed). Pour liquid into medium saucepan. In a small bowl combine cornstarch and water. Stir into liquid in saucepan. cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Server chops and vegetables with sauce.
-Makes 6 servings

Nutritional Facts:
283 cals
8g fat
-3g sat fat
78 mg chol
176mg sodium
18g carb
2g fiber
33g protein