Crockpot Autumn Pork Chops
Ingredients
6 thick pork chops
2 medium acorn squash
3/4 tsp. salt
2 Tbsp. margarine melted
3/4 C. brown sugar
3/4 tsp. kitchen bouquet or brown sauce
1 Tbsp. orange juice
1/2 tsp. orange peel grated
Cooking Instructions
Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)