Ingredients Jump to Instructions ↓

  1. 6 Pork chops;

  2. 1/2" thick

  3. 1 medium Acorn squash; unpeeled

  4. 1/2 teaspoon Salt

  5. 2 tablespoons Butter; melted

  6. 3/4 cup Packed brown sugar

  7. 3/4 teaspoon Kitchen Bouquet

  8. teaspoon Nutmeg; freshly grated

  9. 2 tablespoons Orange juice

  10. 1 teaspoon Grated orange peel

Instructions Jump to Ingredients ↑

  1. Trim fat from edges of chops. Cut squash into 6 crosswise slices. Arrange 3 chops on bottom of slow cooker. Top with the squash slices; add remaining 3 chops. In a small bowl, combine salt, butter or margarine, brown sugar, browning sauce, nutmeg, orange juice, and orange peel. Spoon mixture over chops. Cover and cook on Low 5 to 5½ hours or until pork chops are tender. Serve a slice of squash along with each pork chop. Posted to MasterCook Digest by Van Dellens on Nov 02, 1998, converted by MM_Buster v2.0l.


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