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Autumn Pork Chops

6 Pork chops
2 medium Acorn squash, unpeeled
3/4 teaspoon Salt
2 tablespoon Melted butter
3/4 cup Brown sugar, packed
3/4 teaspoon Brown bouquet sauce
1 tablespoon Orange juice
1/2 teaspoon Orange peel -- grated

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 slices 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.