Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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 sliceds 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.