Back to Pork Chops & Acorn Squash

Print Options


Card Sizes

Pork Chops & Acorn Squash Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 4 hours YIELD:6 servings


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


  • 1. 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. Yield: 6 servings.

Nutritional Facts

1 pork chop with 2/3 cup squash (calculated without browning sauce): 317 calories, 10g fat (5g saturated fat), 65mg cholesterol, 365mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Reviews for Pork Chops & Acorn Squash

Sort By :
kathyRidenour User ID: 3648052 94153
Reviewed Jan. 4, 2012

"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."

teri396 User ID: 3790128 94152
Reviewed Jan. 28, 2011

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

acedec User ID: 2550838 90105
Reviewed Sep. 8, 2010

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

babyjimmie User ID: 3789314 90096
Reviewed Sep. 1, 2009

"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."

Sueser99 User ID: 143799 90078
Reviewed Nov. 17, 2008

"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."

creynolds User ID: 3584730 174637
Reviewed Nov. 17, 2008

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

reebok140 User ID: 2358889 179531
Reviewed Nov. 6, 2008

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

suetrossen User ID: 1433612 94151
Reviewed Sep. 23, 2008

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

Loading Image

Wine Pairings

Light-Bodied Red Wine

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