Autumn Pork Chops

6 thick pork chops
2 medium acorn squash
3/4 teaspoon salt
2 tablespoons butter or margarine, melted
3/4 cup brown sugar, firmly packed
3/4 teaspoon Kitchen Bouquet
1 tablespoon orange juice
1/2 teaspoon orange peel, grated

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 for 6-8 hours or until done.

Serve one or two slices of squash with each pork chop.

Makes 3 servings.