Crock Pot Autumn Pork Chops

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. Serving Size: 6.