Recipe ingredients
- 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 brownn sauce
- 1 tablespoon orange juice
- 1/2 teaspoon orange peel, grated
Recipe method
- 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.
Other crockpot recipes:
Autumn pork chops recipe
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