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Crockpot Autumn Pork Chops

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Submitted by violetvb

Turn on your crockpot this Fall, with this succulent pork chops dish that has a tantalizing taste!

YIELD

4 servings

PREP

20 min

COOK

6 hrs

READY

6 hrs

Ingredients

6 6
EACH EACH PORK CHOPS
thick *
2 2
EACH EACH ACORN SQUASH
mush *
¾ 3.8
TEASPOONS ML SALT
2 3E+1
TABLESPOONS ML BUTTER
or margarine
¾ 177
CUPS ML BROWN SUGAR *
¾ 3.8
TEASPOONS ML FLAVORING
OR brown sauce *
1 15
TABLESPOON ML ORANGE JUICE
½ 2.5
TEASPOON ML ORANGE ZEST
grated

Directions

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 to 8 hours or until done. Serve one or two slices of squash with each pork chop.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 51 100% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 482mg 20%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 4% Vitamin C 3%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 
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