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 crock pot. 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.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)