Shelly's Recipe

AUTUMN VEGETABLES AND PORK CHOPS (Crock Pot)

Category: Pork - Chops and Steaks

6 pork chops, 3/4-inch thick
1 medium-size acorn squash
2 tbsp butter, melted
2 tbsp orange juice
1 tsp Worcestershire sauce
1 tsp grated orange peel
1/4 tsp cinnamon
1/8 tsp nutmeg
3/4 cup brown sugar
3 tbsp 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 5-6 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. Serves 6