· 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 or brown sauce
· 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.
· 2 Medium acorn squash
· 3/4 teaspoon Salt
· 2 tablespoons Margarine, melted
· 3/4 cup Brown sugar
· 3/4 teaspoon Kitchen Bouquet or brown sauce
· 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.
