CROCKPOT AUTUMN PORK CHOPS

Servings: 4
Ingredients:

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.

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