Autumn Vegetables and Pork Chops

Autumn Vegetables and Pork Chops

Acorn squash and tender pork chops seasoned with cinnamon and orange - mmm, this slow cooker, crock-pot meal is worth the wait!


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Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 5 hrs

Yield: 6 x 1 chop servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe

Ingredients Convert to Metric

  • 6 lean pork chops, about 3/4-inch thick
  • 1 medium-sized acorn squash
  • 2 Tbsp butter, melted
  • 2 Tbsp orange juice
  • 1 tsp Worcestershire sauce
  • 1 tsp grated orange peel
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 3/4 cup brown sugar, unpacked
  • 3 Tbsp chopped green onion
  • 2 cup frozen green peas


Slice the acorn squash in half, remove seeds and slice each half into 6 slices, approximately 1/2-inch thick.

Place 6 half slices on bottom of a 5-quart slow cooker. Arrange 3 pork chops over squash; repeat layers. Combine all other ingredients except peas; pour over squash mixture.

Cover and cook on low 5 to 6 hours or until pork and squash are tender. Remove both from slow cooker; keep warm.

Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 minutes or until peas are tender; drain.


Add more seasonings, if a stronger flavor is desired. Can serve with warm rolls and apple cider.

Serving suggestions are not included in the nutritional analysis.

Thanks to The National Pork Board