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
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. Serves 6