Autumn Pork Chops

The flavors in the sauce combined with tender pork chops and veggies makes this recipe one of our favorites. The original recipe called for acorn squash, which isn't one we are fond of, so I have substituted sliced potatoes and cabbage, and sometimes carrots, all good veggies to serve alongside pork chops. This is good comfort food any time of the year. Blessings...

Recipe:

6 pork chops, about 1/2 inch thick
1/2 tsp. salt
2 tbsps. butter, melted
3/4 cup packed dark brown sugar
3/4 tsp. Kitchen Bouquet browning and seasoning sauce
1/8 tsp. ground nutmeg
2 tbsp. orange juice
1 tsp. orange zest
4 cups chopped cabbage
4 potatoes, peeled and sliced into 1/8-inch slices

1. Trim fat from edges of chops. Arrange pork chops in the bottom of the slow cooker.
2. Top pork with veggies.
3. In a small bowl, combine salt, butter, brown sugar, browning sauce, nutmeg, orange juice and orange zest. Spoon mixture over the pork and veggies.
4. Cover and cook on low setting for 5 to 5-1/2 hours or until pork chops are tender.

Yield: 6 servings

This recipe was adapted from Mable Hoffman's Crockery Cookery, a wonderful slow cooker cookbook.