Squash and PorkChops in the Crock Pot
6 thick pork chops
2 medium acorn squash
3/4 teaspoon salt
2 tablespoons margarine, melted
3/4 cup brown sugar
3/4 teaspoon Kitchen Bouquet or browning sauce
1 tablespoon orange juice
1/2 teaspoon 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.