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Chops & Squash
Source: dLife

Pork chops with winter squash and dijon mustard.

Prep Time: 20 minutes
Cook Time: 5 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 265.6
Total Carbs 25.5 g
Dietary Fiber 2.6 g
Sugars 8.7 g
Total Fat 6.6 g
Saturated Fat 2.3 g
Unsaturated Fat 0.8 g
Potassium 948.9 mg
Protein 25.9 g
Sodium 174.6 mg
Dietary Exchanges
, 3 Vegetables , 3 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  acorn squash
1 each  large onion
6 each  whole loin lean pork chops
0 1/2 cup  chicken broth, low sodium
0.3333 cup  low sugar orange marmalade
1 tbsp  dijon mustard
1 tsp  dried marjoram
2 tbsp  cornstarch
2 tbsp  cold water
  1. Cut squash in half lengthwise. Remove and discard seeds and membranes. Cut each squash half into 3 wedges. Using a 5- to 6-quart slow cooker place squash and onion. Remove excess fat from chops. Place chops in cooker. Combine in a small bowl the chicken broth, marmalade, mustard, marjoram, and pepper. Pour over mixture in cooker.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  3. Remove chops and vegetables to a 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 3/4 liquid (add water if necessary to make 1 1/4 cups). Pour liquid into a medium saucepan. Combine in a small bowl 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. Serve chops and vegetables with sauce.

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