Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Pork chops |
| 2 mediums | Acorn squash -- unpeeled |
| ¾ teaspoon | Salt |
| 2 tablespoons | Melted butter |
| ¾ cup | Brown sugar, packed |
| ¾ teaspoon | Brown bouquet sauce |
| 1 tablespoon | Orange juice |
| ½ teaspoon | Orange peel -- grated |
Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove seeds. Arrange 3 chops on bottom of slow-cooking pot. Place all squash sliceds on top; then another layer of remaining 3 chops. Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon over chops. Cover and cook on low for 4 to 6 hours or until done. Serve one or two slices of squash with each pork chop.
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