Autumn Vegetables and Pork Chops Recipe


Cinnamon, nutmeg and brown sugar combine with seasonal vegetables and pork chops in this hearty autumn dish.


  • 6 pork chops, ¾-inch thick
  • 1 medium acorn squash
  • 2 tablespoon butter, melted
  • 2 tablespoons orange juice
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon orange peel, grated
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • ¾ cup brown sugar
  • 3 tablespoons green onion, chopped
  • 2 cups green peas, frozen


  1. Slice acorn squash in half, remove seeds and slice each half into 6 slices, approximately ½-inch thick.
  2. Place 6 half slices on bottom of 5-quart slow cooker. Arrange 3 pork chops over squash; repeat layers.
  3. Combine all other ingredients except peas; pour over squash mixture.
  4. 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.

Nutrition Information
Calories: 322; Protein: 25 grams; Fat: 9 grams; Sodium: 147 milligrams; Cholesterol: 67 milligrams; Saturated Fat: 3 grams; Carbohydrates: 42 grams; Fiber: 4 grams

SEE MORE: Pork Recipes

Recipe Courtesy of the National Pork Board

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