Home > Recipes > Pork Chops & Acorn Squash

Pork Chops & Acorn Squash Recipe

"My husband and I can never get enough fresh buttery squash from our garden. These chops cook up sweet and tender in the slow cooker and the classic, comfort-food flavor doesn't take up my whole day to prepare." Mary Johnson - Coloma, Wisconsin

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Pork Chops & Acorn Squash Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pork Chops & Acorn Squash Recipe

Prep: 15 min. Cook: 4 hours

Yield: 6 Servings

15 240 255

Ingredients

6 boneless pork loin chops (4 ounces each)
2 medium acorn squash, peeled and cubed
1/2 cup packed brown sugar
2 tablespoons butter, melted
1 tablespoon orange juice
3/4 teaspoon salt
1/2 teaspoon grated orange peel
3/4 teaspoon browning sauce, optional

Directions

Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, combine the brown sugar, butter, orange juice, salt, orange peel and browning sauce if desired; pour over squash. Cover and cook on low for 4-6 hours or until meat is tender. Yield: 6 servings.

Nutritional Facts 1 pork chop with 2/3 cup squash (calculated without browning sauce) equals 317 calories, 10 g fat (5 g saturated fat), 65 mg cholesterol, 365 mg sodium, 34 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Originally published as Pork Chops & Acorn Squash in Healthy Cooking October/November 2008, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pork Chops & Acorn Squash

Pork Chops & Acorn Squash

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-8) of 8 reviews

Sort Reviews:

Reviewed on Jan. 04, 2012 by kathyRidenour

The combination of the sweetness of the OJ and brown sugar were a hit with my daughter. The pork came out extremely tender after cooking for hours. My one complaint would be the acorn squash. It was not an easy squash to prepare. I think it was a good choice for the long cooking time and soaking up the juices. I wouldn't prepare the squash again. That's what makes the recipe 3 stars...otherwise, tasty.

Reviewed on Jan. 28, 2011 by teri396

Made this with sweet potato instead of acorn squash. Very good.

Reviewed on Sep. 08, 2010 by acedec

We found it very tasty. My crockpot must have cooked a little high though because it was done a little too soon.

Reviewed on Sep. 01, 2009 by babyjimmie

We did not care for this. It was not attractive at all like the picture and was to "orange-y". Not worth the time or effort.

Reviewed on Nov. 17, 2008 by Sueser99

Tried the recipe when I had a group of friends over and we all thought it was very good however it needed to cook longer then 4 hrs. I quartered the squash and used a paring knife to peel. Microwaving the squash a bit first might work good also as the squash did take longer to cook in the crock pot.

Reviewed on Nov. 17, 2008 by creynolds

Cook it first (microwaving is OK) then peel it.

Reviewed on Nov. 06, 2008 by reebok140

I agree that the peeling sounds impossible. The only way it would peel easily is if it was cooked. Any ideas??

Reviewed on Sep. 23, 2008 by suetrossen

This sounds wonderful, but peeling an acorn squash is virtually impossible