Ingredients:

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

Directions:

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.