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


    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.

Nutritional Information
(Per Serving)

Calories:299 cals
Kilojoules:1,252 kJ
Fat:9.8 g
Carbohydrates:31.0 g
Protein:22.0 g
Cholesterol:59.0 mg
Sodium:139 mg
Saturated Fat:4.4 g
Fiber:3.0 g
Calcium:49.0 mg
Total Sugars:21.0 g

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