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Autumn Pork Chops


  • 6 thick pork chops
  • 2 medium acorn squash
  • 3/4 teaspoon salt
  • 2 tablespoons butter or margarine, melted
  • 3/4 cup brown sugar, firmly packed
  • 3/4 teaspoon Kitchen Bouquet
  • 1 tablespoon orange juice
  • 1/2 teaspoon orange peel, grated


  1. Trim excess fat from pork chops.
  2. Cut each squash into 4 or 5 crossways slices; remove seeds.
  3. Arrange 3 chops on bottom of slow cooker.
  4. Place all squash slices on top; then another layer of three remaining chops.
  5. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel.
  6. Spoon over chops.
  7. Cover and cook on LOW for 6-8 hours or until done.
  8. Serve one or two slices of squash with each pork chop.

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