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Rose Recipe Archive
Autumn Vegetables and Pork Chops
6 Rose Pork Chops raw, 3/4-inch thick
1 medium-size acorn squash
2 tbls. butter, melted
2 tbls. orange juice
1 tsp Worcestershire sauce
1 tsp. grated orange peel
1/4 tsp. cinnamon
1/8 tsp. nutmeg
3/4 cup brown sugar
3 tbls. chopped green onion
2 cups frozen green peas
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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Recipe courtesy of National Pork Board.
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