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.
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.
