Ingredients

6 thick pork chops
2 medium acorn squash
3/4 tsp. salt
2 Tbsp. margarine melted
3/4 C. brown sugar
3/4 tsp. kitchen bouquet or brown sauce
1 Tbsp. orange juice
1/2 tsp. orange peel grated

Cooking Instructions

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