|6||Pork chops; 1/2" thick|
|1 medium||Acorn squash; unpeeled|
|2 tablespoons||Butter; melted|
|¾ cup||Packed brown sugar|
|¾ teaspoon||Kitchen Bouquet|
|⅛ teaspoon||Nutmeg; freshly grated|
|2 tablespoons||Orange juice|
|1 teaspoon||Grated orange peel|
Trim fat from edges of chops. Cut squash into 6 crosswise slices. Arrange 3 chops on bottom of slow cooker. Top with the squash slices; add remaining 3 chops. In a small bowl, combine salt, butter or margarine, brown sugar, browning sauce, nutmeg, orange juice, and orange peel. Spoon mixture over chops. Cover and cook on Low 5 to 5½ hours or until pork chops are tender. Serve a slice of squash along with each pork chop.
Posted to MasterCook Digest by Van Dellens <kvdpvd@...> on Nov 02, 1998, converted by MM_Buster v2.0l.
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