Autumn pork chops
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.
Recipe By :
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