Autumn Pork Chops

Ingredients

• 6 pork chops
• 2 medium acorn squash, unpeeled
• 3/4 teaspoon salt
• 2 tablespoons butter or margarine, melted
• 3/4 cup brown sugar, packed
• 3/4 teaspoon browning sauce, bouquet sauce
• 1 tablespoon orange juice
• 1/2 teaspoon orange peel, grated

Directions

1. 1

   Trim excess fat from chops, making them as lean as possible.

2. 2

   Cut each squash into 4 or 5 crosswise slices.

3. 3

   With a knife, remove seed ring from centers.

4. 4

   Arrange 3 chops on bottom of slow cooking pot.

5. 5

   Place all squash slices on top.

6. 6

   Then layer remaining chops over squash.

7. 7

   Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel in large measuring cup and mix well.

8. 8

   Pour over chops.

9. 9

   Cover and cook on low for 4 to 6 hours or until chops are done.

10. 10

    Serve 1 or 2 slices of squash with each chop.

11. 11

    Variation: replace squash with sweet potatoes or yams.