4 Pork Chops
1 Large Acorn Squash, unpeeled
5 Carrots, peeled and chopped
3/4 Tsp Salt
2 Tbsp Butter, melted
3/4 Cup Brown Sugar, packed
3/4 tsp Kitchen Bouquet Sauce
1 Tbsp Orange Juice
1/2 teaspoon Orange Peel, grated
Slice the acorn squash into 5 slices, remove seeds. Arrange 2 pork chops on the bottom of the slow cooker. Place acorn squash and chopped carrots on top of pork chops. Add remaining pork chops on top of squash and carrots.
Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon over pork chops.
Cover and cook on low for 4 to 6 hours or until done. Enjoy!