Recipe - Autumn Pork Chops

6 Pork chops
2 md Acorn squash unpeeled
Three fourths teaspoon Salt
2 tablespoon Melted butter
Three fourths cup Brown sugar, packed
Three fourths teaspoon Brown bouquet sauce
1 tablespoon Orange juice
One half 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 slowcooking pot. Place all
squash cut or sliced up s 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.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip