| Ingredients | |||
| 6 | each | pork chops, thick | |
| 2 | each | acorn squash | |
| 3/4 | teaspoon | salt | |
| 2 | tablespoon | butter OR margarine, melted | |
| 3/4 | cup | brown sugar | |
| 3/4 | teaspoon | kitchen bouquet OR brown sauce | |
| 1 | tablespoon | orange juice | |
| 1/2 | teaspoon | orange peel, grated | |
Directions: | |||
| 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. | |||
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