6 thick pork chops
2 medium acorn squash
3/4 teaspoon salt
2 tablespoon margarine; melted
3/4 cup brown sugar
3/4 teaspoon kitchen bouquet or brn sauce
1 tablespoon orange juice
1/2 teaspoon orange peel; grated

1. Trim excess fat from pork chops.

2. Cut each squash into 4 or 5 crossways slices; remove seeds.

3. Arrange 3 chops on bottom of crockpot.

4. Place all squash slices on top; then another layer of three remaining chops.

5. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops.

6. Cover and cook on Low 6-8 hours or until done.

7. Serve one or two slices of squash with each pork chop.

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