Autumn Baked Pork Chops

 Autumn baked pork chops

4 (1 inch thick) pork loin chops

2 tablespoons shortening

4 (1inch thick) acorn squash rings, peeled

12 dried apricots

8 dried prunes

½ teaspoon salt

3 tablespoons grated orange zest

½ 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 2½ inch quart shallow baking dish. Place an acorn squash ring on top of each chop. Fill the center of each ring with 3 apricots and two prunes. Cover and bake at 350 degrees for 1 hour and 15 minutes or until pork chops are tender; baste occasionally with pan drippings. Transfer chops to a warmed serving platter. Yield: 4 servings