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Autumn Vegetables and Pork Chops
Autumn Vegetables and Pork Chops

Autumn Vegetables and Pork Chops

5 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 medium -sized acorn squash
6 lean pork chops, about 3/4-inch thick
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, unpacked
3 Tbsp chopped green onion
2 cups frozen green peas
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Let's Make It
1
Slice the acorn squash in half, remove seeds and slice each half into 6 slices, approximately 1/2-inch thick.
2
Place 6 half slices of squash on bottom of a 5-quart slow cooker. Arrange 3 pork chops over squash; repeat layers. Combine all other ingredients except peas; pour over squash mixture.
3
Cover and cook on low 5 to 6 hours or until pork and squash are tender. Remove both from slow cooker; keep warm.
4
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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