| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 6 | Pork chops, 1/2" thick | |
| 1 | Acorn squash, unpeeled | |
| 1/2 | t | Salt |
| 2 | T | Butter, melted |
| 3/4 | c | Packed brown sugar |
| 3/4 | t | Kitchen Bouquet |
| 1/8 | t | Nutmeg, freshly grated |
| 2 | T | Orange juice |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 63
Total Fat: 7g
Cholesterol: 71.6mg
Sodium: 247.6mg
Potassium: 409.9mg
Carbohydrates: 27.6g
Fiber: <1g
Sugar: 27.2g
Protein: 21g