Autumn Baked Pork Chops



4 servings

Recipe from

Oxmoor House


4 (1-inch-thick) pork loin chops (about 2 pounds)
2 tablespoons shortening
4 (1-inch-thick) acorn squash rings, peeled
12 dried apricots
8 dried prunes
1/2 teaspoon salt
3 tablespoons grated orange rind
1/2 cup orange juice


Brown pork chops in hot shortening in a large skillet. Remove chops from skillet; drain.

Place pork chops in a well greased 2 1/2-quart shallow baking dish. Place an acorn squash ring on top of each chop. Fill center of each ring with three apricots and two prunes. Sprinkle pork chops with salt.

Combine orange rind and juice; pour over chops. Cover and bake at 350° for 1 hour and 15 minutes or until pork chops are tender; baste occasionally with pan drippings . Transfer chops to a warmed serving platter.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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