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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.

Autumn Vegetables and Pork Chops

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 chooped green onion
2 cups frozen green peas

1. 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.
2. 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.
3. Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 minutes or until peas are tender; drain.

Makes 6 servings.

Nutrition Facts
Calories 327 calories
Protein 26 grams
Fat 13 grams
Sodium 163 milligrams
Cholesterol 79 milligrams

Recipe provided courtesy of Pork: The Other White Meat.