| 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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