• 6 pork chops
• 2 medium acorn squash -- unpeeled
• 3/4 teaspoon salt
• 2 tablespoons melted butter
• 3/4 cup brown sugar -- packed
• 3/4 teaspoon brown bouquet sauce
• 1 tablespoon orange juice
• 1/2 teaspoon orange peel -- grated

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 slices 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.

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