Autumn Pork Chops With Squash (crockpot)

That we should say, that God has decreed every action of men, yea, every action that is sinful…and yet that God does not decree the actions that are sinful, as sin, but decrees them as good, is really consistent… By decreeing an action as sinful, I mean decreeing it for the sake of the sinfulness of the action. God decrees that they shall be sinful, for the sake of the good that He causes to arise from the sinfulness thereof; whereas man decrees them for the sake of the evil that is in them.

Jonathan Edwards

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) ---------------------------------------------- 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