Sunday, May 3, 2009

Autumn Pork Chops

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
1 tablespoon Orange juice
1/2 teaspoon Orange peel, grated

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

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