6 each pork chops, thick
2 each acorn squash
3/4 teaspoon salt
2 tablespoon butter OR margarine, melted
3/4 cup brown sugar
3/4 teaspoon kitchen bouquet OR brown sauce
1 tablespoon orange juice
1/2 teaspoon 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.
