Crockpot Autumn Pork Chops

	Category	Crock Pot and Slow Cooker
	Views	46
	Ratings	0
	Comments	6

Ingredients And Procedures

Ingredients
6	each	pork chops, thick
2	each	acorn squash
3/4	teaspoon	salt
2	tablespoon	butter OR margarine, melted
3/4	cup	brown sugar
3/4	teaspoon	kitchen bouquet OR brown sauce
1	tablespoon	orange juice
1/2	teaspoon	orange peel, grated

Directions:
Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all squash slices on top; then another layer of three remaining chops. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop.

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<h1>Crockpot Autumn Pork Chops</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>each</TD><TD class=ingredient>pork chops, thick </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>acorn squash </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>butter OR margarine, melted </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>brown sugar </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>kitchen bouquet OR brown sauce </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>orange juice </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>orange peel, grated</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all squash slices on top; then another layer of three remaining chops. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop.<BR><BR><BR></TD></TR></TBODY></TABLE>     <p>
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