6 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 crockpot.

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.