Crockpot Autumn Pork Chops
rec.food.cooking/Brawny
Yield: 4 servings

6 thick pork chops
2 medium acorn squash
3/4 tsp salt
2 tbsp margarine; melted
3/4 cup brown sugar
3/4 tsp kitchen bouquet or brown sauce
1 tbsp orange juice
1/2 tsp 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.