6 Thick pork chops
2 Medium acorn squash
3/4 ts Salt
2 tb Margarine; melted
3/4 c Brown sugar
3/4 ts Kitchen Bouquet or brn sauce
1 tb Orange juice
1/2 ts Orange peel; grated
Trim excess fat from pork chops. Cut each squash into 4 or 5
crossways slices; remove seeds. Arrange 3 chops on bottom of
crockpot. Place all squash slices on top; then another layer of three
remaining chops. Combine salt, butter, sugar, bouquet sauce, orange
juice and orange peel. Spoon over chops. Cover and cook on low 6-8
hours or until done. Serve one or two slices of squash with each pork
chop.
