Crockpot Autumn Pork Chops

Ingredients

6 thick pork chops 2 medium acorn squash 3/4 tsp salt 2 tbsp margarine, melted 3/4 cup brown sugar 3/4 tsp kitchen bouquet or brn sauce 1 tbsp orange juice 1/2 tsp orange peel, grated	Advertisements

Preparation
 
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.

 

 
Servings:
4

 

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