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Autumn Pork Chops


6 pork chops
2 medium acorn squash, unpeeled
teaspoon salt
2 tablespoons melted butter
cup brown sugar, packed
teaspoon brown bouquet sauce
1 tablespoon orange juice
teaspoon orange peel, grated


Serves: 6


Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove seeds. Arrange 3 chops on bottom of slow-cooker. Place all squash slices on top; then another layer of remaining 3 chops. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low for 4 to 6 hours or until done. Serve one or two slices of squash with each pork chop. 

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