Crockpot autumn pork chops

4 Servings

Ingredients

Quantity	Measure	Ingredient
6		Thick pork chops
2		Medium acorn squash
¾	teaspoon	Salt
2	tablespoons	Margarine; melted
¾	cup	Brown sugar
¾	teaspoon	Kitchen Bouquet or brn sauce
1	tablespoon	Orange juice
½	teaspoon	Orange peel; grated

Directions

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.