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!
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.