• 6 bone-in ribeye (rib) pork chops, 3/4-inch thick
  • 1 medium acorn squash
  • 2 tablespoon 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

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.

Serves 6

This is a slow cooker meal worth waiting all day for. Winter squash redolent of cinnamon & orange accompanies tender pork chops. Serve with warm rolls and apple cider.

Calories: 322 calories

Protein: 25 grams

Fat: 9 grams

Sodium: 147 milligrams

Cholesterol: 67 milligrams

Saturated Fat: 3 grams

Carbohydrates: 42 grams

Fiber: 4 grams