Amount
Ingredient
Preparation



6
each
pork chops

thick



2
each
acorn squash

mush



3/4
teaspoons
salt





2
tablespoons
butter

or margarine



3/4
cups
brown sugar





3/4
teaspoons
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.