Autumn Pork Chops With Squash (crockpot) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Pork chops, 1/2" thick
1 medium: Acorn squash, unpeeled
1/2 tsp: Salt,
2 tbsp: Butter, melted
3/4 cup: Packed brown sugar,
3/4 tsp: Kitchen Bouquet,
1/8 tsp: Nutmeg, freshly grated
2 tbsp: Orange juice,
1 tsp: Grated orange peel,
Directions:
Trim fat from edges of chops. Cut squash into 6 crosswise slices. Arrange 3
chops on bottom of slow cooker. Top with the squash slices; add remaining 3
chops. In a small bowl, combine salt, butter or margarine, brown sugar,
browning sauce, nutmeg, orange juice, and orange peel. Spoon mixture over
chops. Cover and cook on Low 5 to 5 1/2 hours or until pork chops are
tender. Serve a slice of squash along with each pork chop.
Posted to MasterCook Digest by Van Dellens on Nov 02,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
chops on bottom of slow cooker. Top with the squash slices; add remaining 3
chops. In a small bowl, combine salt, butter or margarine, brown sugar,
browning sauce, nutmeg, orange juice, and orange peel. Spoon mixture over
chops. Cover and cook on Low 5 to 5 1/2 hours or until pork chops are
tender. Serve a slice of squash along with each pork chop.
Posted to MasterCook Digest by Van Dellens
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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