| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 6 | Pork chops; 1/2" thick | |
| 1 | md | Acorn squash; unpeeled |
| 1/2 | ts | Salt |
| 2 | tb | Butter; melted |
| 3/4 | c | Packed brown sugar |
| 3/4 | ts | Kitchen Bouquet |
| 1/8 | ts | Nutmeg; freshly grated |
| 2 | tb | Orange juice |
| 1 | ts | Grated orange peel |
INSTRUCTIONS
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 5 1/2 hours or until pork chops are tender. Serve a slice of squash along with each pork chop. Posted to MasterCook Digest by Van Dellens <kvdpvd@werewolf.net> on Nov 02, 1998, converted by MM_Buster v2.0l.
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