Autumn pork chops

Yield: 6 Servings

Measure Ingredient
6 Pork chops
2 mediums Acorn squash -- unpeeled
¾ teaspoon Salt
2 tablespoons Melted butter
¾ cup Brown sugar, packed
¾ teaspoon Brown bouquet sauce
1 tablespoon Orange juice
½ teaspoon Orange peel -- grated

Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove seeds. Arrange 3 chops on bottom of slow-cooking pot. Place all squash sliceds on top; then another layer of remaining 3 chops. Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon over chops. Cover and cook on low for 4 to 6 hours or until done. Serve one or two slices of squash with each pork chop.

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