Autumn Vegetables and Pork Chops

Pork
Autumn Vegetables and Pork Chops
1
11
180
6

Ingredients

6 bone-in ribeye pork chops (3/4-inch thick)
1 acorn squash (medium)
2 tablespoons butter (melted)
2 tablespoons orange juice
1 teaspoon worcestershire sauce
1 teaspoon orange peel (grated)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup brown sugar
3 tablespoons green onions (chopped)
2 cups green peas (frozen)

Directions

1Slice 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.
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NutritionView more

180Calories
Sodium2%DV45mg
Fat6%DV4g
Protein6%DV3g
Carbs11%DV33g
Fiber16%DV4g

PER SERVING *

Calories180Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat2.5g13%
Trans Fat
Cholesterol10mg3%
Sodium45mg2%
Potassium420mg12%
Protein3g6%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber4g16%
Sugars21g42%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.