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Ingredientes
- 6 x Thick pork chops
- 2 med acorn squash
- 3/4 tsp Salt
- 2 Tbsp. Margarine melted
- 3/4 c. Brown sugar
- 3/4 tsp Kitchen Bouquet or possibly brn sauce
- 1 Tbsp. Orange juice
- 1/2 tsp Orange peel grated
Direcciones
- Trim excess fat from pork chops. Cut each squash into 4 or possibly 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 hrs or possibly till done. Serve one or possibly two slices of squash with each pork chop.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 495 | |
| Calories from Fat 255 | 52% |
| Total Fat 28.44g | 36% |
| Saturated Fat 9.62g | 38% |
| Trans Fat 1.04g | |
| Cholesterol 61mg | 20% |
| Sodium 1652mg | 69% |
| Potassium 557mg | 16% |
| Total Carbs 49.18g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 40.36g | 27% |
| Protein 11.89g | 19% |
