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Autumn Pork Chops


Serving Size : 6

6 pork chops, 1/2 inch thick
1 medium acorn squash, unpeeled
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
3/4 cup packed brown sugar
3/4 teaspoon Kitchen Bouquet Browning and Seasoning
Sauce
1/8 teaspoon freshly grated nutmeg
2 tablespoons orange juice
1 teaspoon grated orange peel

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.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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