Name: Autumn Pork Chops
Ingredients: 6 Pork chops; 2 md Acorn squash -- unpeeled; 3/4 ts Salt; 2 tb Melted butter; 3/4 c Brown sugar, packed; 3/4 ts Brown bouquet sauce; 1 tb Orange juice; 1/2 ts Orange peel -- grated

Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Meats		Pork, Ham	6	Servings

INGREDIENTS

6		Pork chops
2	md	Acorn squash — unpeeled
3/4	ts	Salt
2	tb	Melted butter
3/4	c	Brown sugar, packed
3/4	ts	Brown bouquet sauce
1	tb	Orange juice
1/2	ts	Orange peel — grated

INSTRUCTIONS

Trim excess fat from chops.  Cut each squash into 4 to 5 crosswise slices;
remove seeds.  Arrange 3 chops on bottom of slow-cooking pot.  Place all
squash sliceds on top; then another layer of remaining 3 chops.  Combine
salt, butter, sugar, bouquet sauce, orange juice, and orange peel.  Spoon
over chops.  Cover and cook on low for 4 to 6 hours or until done.  Serve
one or two slices of squash with each pork chop.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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