Crockpot autumn pork chops

Yield: 4 Servings

Measure 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

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.

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