Recipe Details

Summary

Name: Autumn Pork Chops

6 Thick pork chops

2 Medium acorn squash

3/4 teaspoon Salt

2 tablespoons Margarine, melted

3/4 cup Brown sugar

3/4 teaspoon Kitchen Bouquet

1 tablespoon Orange juice

1/2 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.