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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 (calculate: 317 calories, 10g fat (5g saturated fat), 65mg cholesterol, 365mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 23g protein Diabetic Exchanges:2 starch, 3 lean meat, 1 fat

Reviews for Pork Chops & Acorn Squash

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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."

Reviewed Jan. 28, 2011

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

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."

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."

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."

Reviewed Nov. 17, 2008

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

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??"

Reviewed Sep. 23, 2008

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

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Wine Pairings

Light-Bodied Red Wine

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