- • 6 pork chops
- • 2 medium acorn squash
- •1 teaspoon sea salt
- •2 tablespoons butter, melted
- •3/4 cup sugar
- •3/4 teaspoon brown bouquet sauce
- •1 tablespoon lemon juice
- •1 teaspoon lemon zest
- •1/4 teaspoon black pepper
- •5-6 peppercorns
- Cut each squash into slices and discard the seeds.
- Lay 3 chops on bottom of a crock pot. Then lay the squash slices and then lay theremaining 3 chops.
- Mix salt, butter, sugar, bouquet sauce, lemon juice, lemon zest and black pepper. Pour this mixture over chop and squash. Sprinkle peppercorns.
- Cover the crock pot and set on low. Cook for 4 to 6 hours. Serve warm.
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