Pork: Pork Dishes: 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!

Author: The National Pork Board
Date: December 28, 2006

Serves: 6 person(s)
Yield: 6 x 1 chop servings

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

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.