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


  • 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

Nutritional Info (per serving)

CALORIES 299 cals
Kilojoules 1,252 kJ
Fat 9.8 g
Saturated Fat 4.4 g
Cholesterol 59 mg
Sodium 139 mg
Carbohydrates 31.0 g
Fiber 3.0 g
Total Sugars 21.0 g
Protein 22.0 g
Calcium 49.0 mg
Note: A dash indicates no data is available.