CROCKPOT AUTUMN PORK CHOPS
Serving Size : 6
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
-Trim excess fat from chops. Cut each squash into 4 to 5 crosswise
slices; remove seeds.
-Arrange 3 chops on bottom of slow-cooking pot.
-Place all squash slices on top; then another layer of remaining 3
chops.
-Combine salt, butter, sugar, bouquet sauce, orange juice, and orange
peel. Spoon
over chops.
-Cover and cook on low for 4 to 6 hours or until done.
-Serve one or two slices of squash with each pork chop.
Serving Size : 6
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
-Trim excess fat from chops. Cut each squash into 4 to 5 crosswise
slices; remove seeds.
-Arrange 3 chops on bottom of slow-cooking pot.
-Place all squash slices on top; then another layer of remaining 3
chops.
-Combine salt, butter, sugar, bouquet sauce, orange juice, and orange
peel. Spoon
over chops.
-Cover and cook on low for 4 to 6 hours or until done.
-Serve one or two slices of squash with each pork chop.
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