6 medium boneless pork chops, cut 1 inch thick
Salt and pepper
1/2 teaspoon dried thyme, crushed
1 cup orange marmalade
1/3 cup Dijon-style mustard
Sprinkle both sides of chops lightly with salt and pepper.
Sprinkle chops with thyme.
Place in a slow cooker.
In a bowl combine orange marmalade and mustard.
Remove 2 Tablespoons of the mixture; cover and refrigerate.
Combine remaining mixture and 1/4 cup water.
Pour over chops.
Cover; cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.
Transfer chops to a serving platter; discard cooking liquid.
Spread reserved marmalade mixture over chops.