Autumn Pork Chops

         Yield: 6 Servings
Categories: Pork, Ham

6 Pork chops 2 md Acorn squash -- unpeeled 3/4 ts Salt 2 tb Melted butter 3/4 c Brown sugar, packed 3/4 ts Brown bouquet sauce 1 tb Orange juice 1/2 ts Orange peel -- grated Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove seeds. Arrange 3 chops on bottom of slow-cooking pot. Place all squash sliceds on top; then another layer of remaining 3 chops. Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon over chops. Cover and cook on low for 4 to 6 hours or until done. Serve one or two slices of squash with each pork chop. Recipe By :