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Autumn Vegetables and Pork Chops |
6 PrairieFresh® pork chops, 3/4- to 1-inch thick
1 medium-size acorn squash
2 tablespoons butter, melted
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup firmly packed brown sugar
3 tablespoons chopped green onion
2 cups frozen green peas
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Slice acorn squash horizontally in half; remove seeds from each half. Slice each half into 6 slices, approximately 1/2-inch thick. Placer 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 heat setting 5 to 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.
Serve one pork chop, 2 slices of squash and 1/3 cup peas on each plate.
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Serves 6 |
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Calories |
327 calories |
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Protein |
26 grams |
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Fat |
13 grams |
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Sodium |
163 milligrams |
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Cholesterol |
79 milligrams |
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Saturated Fat |
-- |
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Carbohydrates |
-- |
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Fiber |
-- |
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Current Rating: |
Level of Difficulty: Medium |
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