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.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)