Autumn Vegetables and Pork Chops in the Crock Pot

6 pork chops, 3/4-inch thick
1 medium-size acorn squash
2 tablespoon 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 brown sugar
3 tablespoons 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.

Serves 6
Source: North Carolina Pork Council