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Crockpot Autumn Pork Chops

6 thick pork chops
2 medium acorn squash
3/4 teaspoon salt
2 tb margarine, melted
3/4 c brown sugar
3/4 teaspoon kitchen bouquet or other brown sauce
1 tb orange juice
1/2 teaspoon 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
crockpot. 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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