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Autumn Vegetables and Pork Chops
Courtesy of National Pork Board
Serve With:
Servings: 6
Warm rolls complement this one-pot meal. Prep Time: 10 Min. Cook Time: 6 Hr. What you need:
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+ 6 pork chops, 3/4-in. thick
+ 1 medium acorn squash + 2 Tbsp. butter, melted + 2 Tbsp. orange juice + 1 tsp. Worcestershire sauce + 1 tsp. grated orange peel + 1/4 tsp. ground cinnamon + 1/8 tsp. ground nutmeg + 3/4 c. brown sugar + 3 Tbsp. chopped green onions + 2 c. frozen green peas What to do:
1. Slice acorn squash in half, remove seeds and slice each half into 6 slices, approximately 1/2-in. 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 5-6 hrs. or until pork and squash are tender. 3. Remove both from slow cooker; keep warm. Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 min. or until peas are tender; drain. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Wine pairings:
Chardonnay, Sauvignon Blanc, Riesling/Rhine
Nutritional information:
Calories: 322; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 67mg; Total Carbs: 42g; Fiber: 4g; Protein: 25g; Sodium: 147mg;
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