Slow-Cooker Jam-Mustard Pork Chops

• 2 acorn squash (2 lb.), cut lengthwise in half, seeded
• 1 large onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, crushed
• 6 bone-in pork chops (2-1/4 lb.), 1/2 inch thick Safeway 1 lb For $1.99 thru 02/09
• 1/2 cup fat-free reduced-sodium chicken broth
• 1/3 cup apricot jam
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1 tsp. dried thyme leaves
• 1/4 tsp. ground black pepper
• 2 Tbsp. cornstarch
• 1/4 cup cold water

1. Cut each squash half into 3 wedges; place in slow cooker.
2. Top with onions, garlic and chops.
3. Mix broth, jam, mustard, thyme and pepper until blended; pour over chops.
4. Cover with lid.
5. Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
6. Transfer chops and vegetables to platter; cover to keep warm.
7. Skim and discard excess fat from liquid in slow cooker.
8. Add enough water to reserved liquid to measure 1-3/4 cups; pour into medium saucepan.
9. Mix cornstarch and 1/4 cup cold water until blended.
10. Add to liquid in saucepan; mix well.
11. Bring to boil on medium heat, stirring constantly; cook and stir 1 min.
12. or until thickened.
13. Spoon over chops and vegetables.

acorn, onion, garlic, pork chops, chicken broth, apricot jam, poupon, thyme, ground black pepper, cornstarch, cold water

Taken from www.kraftrecipes.com/recipes/slow-cooker-jam-mustard-pork-chops-185626.aspx (may not work)