Yield: 6 Servings
Measure | Ingredient |
---|---|
6 \N | 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.