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Ingredients Jump to Instructions ↓

  1. 6 pork chops, 3/4-inch thick

  2. 1 medium-size acorn squash

  3. 2 tablespoon butter, melted

  4. 2 tablespoons orange juice

  5. 1 teaspoon Worcestershire sauce

  6. 1 teaspoon grated orange peel

  7. 1/4 teaspoon cinnamon

  8. 1/8 teaspoon nutmeg

  9. 3/4 cup brown sugar

  10. 3 tablespoons chopped green onion

  11. 2 cups frozen green peas

Instructions Jump to Ingredients ↑

  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.

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