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Crockpot Autumn Pork Chops

Ingredients
6	each	pork chops, thick
2	each	acorn squash
3/4	teaspoon	salt
2	tablespoon	butter OR margarine, melted
3/4	cup	brown sugar
3/4	teaspoon	kitchen bouquet OR brown sauce
1	tablespoon	orange juice
1/2	teaspoon	orange peel, grated

Directions:
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.

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