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Autumn Pork Chops
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6
2
Thick pork chops
Medium acorn squash
•
• 3
• 2
• 3
• 3
• 1
• 1
/4 teaspoon Salt
tablespoons Margarine, melted
/4 cup Brown sugar
/4 teaspoon Kitchen Bouquet or brownn sauce
tablespoon Orange juice
/2 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.
Autumn Pork Chops
7
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