March 28, 2010


6 thick pork chops
2 medium acorn squash
3/4 teaspoon salt
2 tablespoons margarine, melted
3/4 cup brown sugar
3/4 teaspoon Kitchen Bouquet or browning sauce
1 tablespoon orange juice
1/2 teaspoon orange peel, grated

Trim excess fat from pork chops. Cut each squash into 4 or 5 cross-ways 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
Serving Size : 6

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