CROCKPOT AUTUMN PORK
CHOPS
From
AppIes N Spice
6 pork chops
2 medium acorn squash
-- unpeeled
3/4 teaspoon salt
2 tablespoons melted
butter
3/4 cup brown sugar --
packed
3/4 teaspoon brown bouquet
sauce
1 tablespoon orange juice
1/2 teaspoon orange peel
-- grated
1.
Trim excess fat from chops.
2.
Cut each squash into 4 to 5 crosswise slices
3.
Remove seeds.
4.
Arrange 3 chops on bottom of slow-cooking pot.
5.
Place all squash slices on top; then another layer of remaining 3 chops.
6.
Combine salt, butter, sugar, bouquet sauce, orange juice, and orange
peel.
7.
Spoon over chops.
8.
Cover and cook on low for 4 to 6 hours or until done.
9.
Serve one or two slices of squash with each pork chop.
Serves
6
