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.
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