Title: Crockpot autumn pork chops
 Categories: Meats, Vegetables, Crockpot
      Yield: 4 Servings
 
      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.