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.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)