Ingredients

6 each pork chops
2 medium acorn squash unpeeled
3/4 tsp. salt
2 Tbsp. melted butter
3/4 C. brown sugar, packed
3/4 tsp. brown bouquet sauce
1 Tbsp. orange juice
1/2 tsp. orange peel grated

Cooking Instructions

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 sliced 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.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)