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Harvest Pork Chops

5 boneless pork chops (about 1 lb)
1 butternut squash
2 oranges, peeled and sliced crosswise
1 tablespoon brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1 clove ginger crushed

Lightly brown the pork chops in a fry pan (use PAM). Place pork chops in the bottom of the slow cooker. Spread crushed ginger on pork chops. Cut butternut squash in half, peel and seed, slice into 1/2 inch slices.

Layer butternut squash on top of pork chops. Layer sliced oranges on top of butternut squash. Mix together brown sugar, cloves, cinnamon and ginger and sprinkle this mixture on top of the oranges. Cook on low for 5 hours. Don't overcook.

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