6 thick pork chops 2 medium acorn squash 3/4 teaspoon of salt 2 tablespoons of margarine, melted 3/4 cup of brown sugar 3/4 teaspoon of Kitchen Bouquet 1 tablespoon of orange juice 1/2 teaspoon of 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 6−8 hours or until done. Serve one or two slices of squash with each pork chop.
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