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Autumn Vegetables and Pork Chops

Autumn Vegetables and Pork Chops

Courtesy of National Pork Board 6 Servings • 10 Min. Prep Time • 6 Hr. Cook Time • Warm rolls complement this one-pot meal.
Ingredients
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

Directions:

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

Nutrition:

Calories: 322; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 67mg; Total Carbs: 42g; Fiber: 4g; Protein: 25g; Sodium: 147mg;

Wine Pairings:

Chardonnay, Sauvignon Blanc, Riesling/Rhine
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