Autumn Vegetables and Pork Chops

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Autumn Vegetables and Pork Chops Recipe
11
6

Ingredients

  • 6 bone-in ribeye (rib) 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 onion (chopped)
  • 2 cups green peas (frozen)

Directions

  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. 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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