Autumn Vegetables and Pork Chops
This is a slow cooker meal worth waiting all day for. Winter squash redolent of cinnamon and orange accompanies tender pork chops. Serve with warm rolls and apple cider.
6 pork chops, 3/4-inch thick
1 medium-size acorn squash
2 tablespoon butter, melted
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup brown sugar
3 tablespoons chopped green onion
2 cups frozen green peas
- Slice 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 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 327 calories Protein 26 grams Fat 13 grams Sodium 163 milligrams Cholesterol 79 milligrams.
Recipe and photograph provided courtesy of National Pork Board.