Heat oven to 350 degrees. In a small bow, mix brown sugar, butter, and cinnamon. Set aside.
Wash and dry squash. Carefully slice squash into 1/2-inch thick rings. Remove seeds and strings, then cut rings into halves.
In a shallow dish, stir together baking mix, seasoned salt, pepper, and cracker crumbs. In another shallow dish, mix egg and water. Dip pork chops into egg mixture, then coat with cracker mixture.
Spray a 12-inch nonstick skillet with cooking spray. Heat over medium-high heat. Cook pork chopes in skillet for 6-8 minutes, turning once, until coating is browned.
Placed breaded pork chops in an ungreased 13x9-inch baking dish, Arrange squash slices around poor. Sprinkle with brown sugar mixture. Bake, uncovered for 40-45 minutes, or until squash is tender and pork is no longer pink in center. (If you want, you can easily peel away the squash rind at this point, or leave it on.) Makes 6 servings. Enjoy!