6    Pork chops
2 md Acorn squash -- unpeeled
3/4 ts Salt
2 tb Melted butter
3/4 c  Brown sugar, packed
3/4 ts Brown bouquet sauce
1 tb Orange juice
1/2 ts 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 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.