Crockpot autumn pork chops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Thick pork chops | |
| 2 | Medium acorn squash | |
| ¾ | teaspoon | Salt |
| 2 | tablespoons | Margarine; melted |
| ¾ | cup | Brown sugar |
| ¾ | teaspoon | Kitchen Bouquet or brn sauce |
| 1 | tablespoon | Orange juice |
| ½ | teaspoon | Orange peel; grated |
Directions
Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all squash slices on top; then another layer of three remaining chops. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop.