Autumn Vegetables and Pork Chops 

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Serves: 6 person(s)

Preparation Time: 10 mins
Cooking Time: 5 hrs 30 mins

Yield: 6 x 1 chop servings

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

Ingredients:

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

Directions:

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.

Variations:

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.

Author:

The National Pork Board
National Pork