Autumn pork chops with squash (crockpot)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 |
Directions
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.