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Autumn Pork Chops Recipe
|Pork chops||6 (About 1/2 Inch Thick)|
|Acorn squash||1 Medium, unpeeled|
|Margarine/Butter||2 Tablespoon, melted|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Browning and seasoning sauce||3⁄4 Teaspoon (Kitchen Bouquet)|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Orange juice||2 Tablespoon|
|Grated orange peel||1 Teaspoon|
Calories 780 Calories from Fat 259
% Daily Value*
Total Fat 29 g44.4%
Saturated Fat 8.3 g41.6%
Trans Fat 0.2 g
Cholesterol 156.4 mg
Sodium 478.9 mg20%
Total Carbohydrates 83 g27.8%
Dietary Fiber 4 g16%
Sugars 55.9 g
Protein 49 g98.3%
Vitamin A 26.3% Vitamin C 58%
Calcium 17.7% Iron 20.1%
*Based on a 2000 Calorie diet
1) Cut off and discard all the fat from the pork chops.
2) Slice the squash into 6 crosswise pieces, place the 3 chops at the bottom of a slow cooker, cover with the squash slices and place the other 3 chops.
3) In a large bowl, add the salt, margarine or butter, brown sugar, browning sauce, nutmeg, orange juice and orange peel; mix well and spread over the chops; cook covered on LOW for about 5-5 1/2 hrs or until the pork chops are tender.
4) Serve a squash slice along with each pork chop on a nice dish.