Post by Marie Pyramid on Sept 28, 2015 16:25:43 GMT -6
Autumn Pork Chops
________________________________________
Note:
Serve one or two slices of squash with each pork chop.
________________________________________
Servings – 6
Prep Time - 20 Minutes
Cook Time – Low 4 to 6 Hours
________________________________________
Ingredients:
• 6 pork chops
• 2 medium acorn squash, unpeeled
• 3/4 teaspoon salt
• 2 tablespoons melted butter
• 3/4 cup brown sugar, packed
• 3/4 teaspoon brown bouquet sauce
• 1 tablespoon orange juice
• 1/2 teaspoon orange peel, grated
Instructions:
1. Trim excess fat from chops.
2. Cut each squash into 4 to 5 crosswise slices; remove seeds.
3. Arrange 3 chops on bottom of slow-cooking pot.
4. Place all squash slices on top; then another layer of remaining 3 chops.
5. Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel.
6. Spoon over chops.
7. Cover and cook on low for 4 to 6 hours or until done.
________________________________________
Note:
Serve one or two slices of squash with each pork chop.
________________________________________
Servings – 6
Prep Time - 20 Minutes
Cook Time – Low 4 to 6 Hours
________________________________________
Ingredients:
• 6 pork chops
• 2 medium acorn squash, unpeeled
• 3/4 teaspoon salt
• 2 tablespoons melted butter
• 3/4 cup brown sugar, packed
• 3/4 teaspoon brown bouquet sauce
• 1 tablespoon orange juice
• 1/2 teaspoon orange peel, grated
Instructions:
1. Trim excess fat from chops.
2. Cut each squash into 4 to 5 crosswise slices; remove seeds.
3. Arrange 3 chops on bottom of slow-cooking pot.
4. Place all squash slices on top; then another layer of remaining 3 chops.
5. Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel.
6. Spoon over chops.
7. Cover and cook on low for 4 to 6 hours or until done.