autumn pork chops with squash (crockpot)

6 Servings
Pork chops; 1/2" thick
1 medium Acorn squash; unpeeled
½ teaspoon Salt
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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