PORK CHOPS & ACORN SQUASH RECIPE: HOW TO MAKE IT
My husband and I are crazy for the squash we grow in our garden. For a sweet and tangy dish, we slow-cook it with pork chops and orange juice. —Mary Johnson, Coloma, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 15 minutes
Prep Time 15 minutes
Cook Time 04 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Cook, covered, on low 4-6 hours or until pork is tender.
Nutrition Facts : Calories 317 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 365mg sodium, CarbohydrateContent 34g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat
FALL PORK CHOPS AND ACORN SQUASH RECIPE - FOOD.COM
This is originally from the "other" white meat site. A little tweaking done. Good served over Recipe #177017.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside.
- Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside.
- Mix together remaining ingredients, except peas.
- In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm.
- Place frozen peas in pan, cover and cook for about 5 minutes or until tender.
- Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates.
- Pour cooking liquid over all and serve.
Nutrition Facts : Calories 505.8, FatContent 24.4, SaturatedFatContent 7.3, CholesterolContent 82.7, SodiumContent 176.6, CarbohydrateContent 46.9, FiberContent 4.1, SugarContent 30.2, ProteinContent 26.4
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