Autumn Pork Chops

• 6 pork chops
• 2 medium acorn squash, unpeeled
• 34 teaspoon salt
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 34 cup brown sugar, packed
• 34 teaspoon browning sauce, bouquet sauce
• 1 tablespoon orange juice
• 12 teaspoon orange peel, grated

1. Trim excess fat from chops, making them as lean as possible.
2. Cut each squash into 4 or 5 crosswise slices.
3. With a knife, remove seed ring from centers.
4. Arrange 3 chops on bottom of slow cooking pot.
5. Place all squash slices on top.
6. Then layer remaining chops over squash.
7. Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel in large measuring cup and mix well.
8. Pour over chops.
9. Cover and cook on low for 4 to 6 hours or until chops are done.
10. Serve 1 or 2 slices of squash with each chop.
11. Variation: replace squash with sweet potatoes or yams.

pork chops, acorn squash, salt, butter, brown sugar, browning sauce, orange juice, orange peel

Taken from www.food.com/recipe/autumn-pork-chops-249865 (may not work)